Marcona Almonds Praliné Cake

Marcona Almonds Praliné Cake

Level:
Medium
Makes:
Ingredients for about 5 x 50 cm-long moulds.

Marcona Almonds praliné cake mixture

Used products: Marcona Almonds praliné cake mixture

Preparation: Marcona Almonds praliné cake mixture

Place in the mixer

Used products: Marcona Almonds praliné cake mixture

  • 660 g
    whole egg(s)

Preparation: Marcona Almonds praliné cake mixture

Gradually incorporate

Used products: Marcona Almonds praliné cake mixture

  • 14 g
    salt
  • 324 g
    sunflower oil

Preparation: Marcona Almonds praliné cake mixture

Add

Used products: Marcona Almonds praliné cake mixture

  • 440 g
    flour
  • 22 g
    baking powder

Preparation: Marcona Almonds praliné cake mixture

Then, add

Pour about 500 g of the mixture into the tins.
Cook in the oven covered with baking sheets at about 170ºC (1).

Coffee crumble

Used products: Coffee crumble

  • 320 g
    butter

Preparation: Coffee crumble

Cut into cubes and set aside in the fridge

Used products: Coffee crumble

  • 400 g
    demerara sugar
  • 360 g
    A.P. flour
  • 40 g
    ground coffee
  • 30 g
    instant coffee
  • 12 g
    Maldon salt

Preparation: Coffee crumble

Place in the mixer

Add the butter and work.
Mix until you obtain a pastry dough.
Cook at 160ºC (1) and set aside.

Cripsy coffee crumble base

Used products: Cripsy coffee crumble base

  • 255 g
    FNF-CARNOUG

Preparation: Cripsy coffee crumble base

Heat to 30°C

Used products: Cripsy coffee crumble base

Preparation: Cripsy coffee crumble base

Incorpoate at around 50ºC

Used products: Cripsy coffee crumble base

Preparation: Cripsy coffee crumble base

Add

Cool the mixture at around 23ºC.
Place 520 g of the coffee crumble into the base of 0.5 cm frame.

Finishing

Put the preserved orange through a mincing machine or food processor at low speed. If the orange paste is very thick, you can incorporate a little syrup to make it softer.
Spread it over the base of the cakes and place them on the crispy coffee crumble base straightaway. 
Once the crispy crumble base has hardened, cut it to the size on the cake.
Finally glaze each cake twice with the special Zéphyr™ Caramel glaze warmed to 23°C.
Decorate to taste and set aside.

(1) Cooking temperatures are subject to ovens brand and type.