INGREDIENTS FOR 1 CAKE, 22-24 CM
- ladyfingers
- 2 eggs
- 60 g granulated sugar
- 20 g vanilla sugar
- 400 ml heavy cream
- 3 gelatin leaves
- 1 dash of STROH 40
- 100 g almonds (sliced and roasted)
- 100 g simple syrup*
- 40 g STROH 40
*To make simple syrup, bring equal parts of water and sugar to a boil and let them simmer over medium heat for approximately 15 minutes, stirring continuously to dissolve the sugar. Allow the syrup to cool completely before using it in further preparations.
Preparation
- Line the sides of an appropriately sized cake ring with a cake collar.
- Mix simple syrup and 40 g of STROH.
- Dip half of the sponge fingers in the mixture and use them to cover the floor of the mold.
- Soak the gelatin in cold water.
- Beat the eggs and the sugar in a mixing bowl over a double boiler (no warmer than 65 °C to prevent the eggs from solidifying).
- Use a stand mixer to whip this mixture until it has cooled down to just above body temperature.
- Whip the cream until half-stiff.
- Dissolve the soaked gelatin in a bit of cream over a double boiler.
- Fold the gelatin into the egg-and-sugar mixture.
- Continue by folding in the whipped cream in three steps.
- Distribute part of the resulting cream mixture on the sponge finger base.
- Then lay a further layer of soaked sponge fingers on the cream, followed by another layer of cream.
- If you still have some cream left, you can save it to pipe rosettes onto the cake with a star nozzle before serving.
- Chill the cake in the refrigerator for 3–4 hours. Before serving, remove the cake ring and the collar and complete by decorating the cake’s edge with the shaved almonds.