ALMOND TIPSY CAKE

INGREDIENTS: Beer 200 ml Refined Flour 100 gm Almond Flour 70 gm Cocoa Powder 60 gm Butter 115 gm Brown Sugar 200 gm Eggs 2 no Baking Powder ¼ tsp For Icing Icing Sugar 60 gm Cocoa Powder 75 gm Butter 150 gm Kahlua Liqueur 2 tbsp Dark Chocolate 200 gm Cream 100 gm Almonds 10 gm METHOD: FOR SPONGE: 1. Preheat the oven at 180 o C. 2. With the paddle attachment of an electric mixer, beat the butter or shortening at medium speed until it is smooth and creamy. 3. Add the sugar and beat at medium speed for

eight to ten minutes or until it is light and fluffy. 4. Add the eggs one at a time, creaming after each. 5. Combine the refined flour, baking powder, almond

flour and cocoa powder together 6. Add about one-fourth of the dry ingredients to the creamed mixture. Mix until just combined. Do not over-stir or you may reduce the entrained air

in the creamed mixture. 7. Add about one-third of the beer and stir them in. 8. Repeat with the dry ingredients and the wet ingredients until all the ingredients are added. You should end by adding the dry ingredients. 9. Place in baking tray and bake for 20-25 minutes until an inserted skewer comes out clean. Allow to stand for 5 minutes before turning on to a wire rack to cool. FOR BUTTER CREAM: 1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until it is smooth, about 1 minute. 2. Add the confectioners’ sugar and cocoa powder

to the bowl and beat until combined. Increase the speed to high and beat the frosting for an additional 2 minutes. FOR CHOCOLATE TRUFFLE ICING : 1. Heat the fresh cream in a broad nonstick pan on a medium flame for 1 minute, while stirring continuously. 2. Switch off the flame, add the chocolate and Kahlua Liqueur mix well till the mixture is smooth and no lumps remain. Keep aside to cool for 2 minutes. HOW TO PROCEED : 1. Slice the chocolate sponge cake

horizontally into 2 equal layers. 2. Place the bottom layer of the cake on a turntable or a serving plate and sprinkle half the soaking syrup evenly over it. 3. Spread half of the chocolate butter cream evenly over it and sandwich it with the top layer of the sponge cake. 4. Sprinkle the remaining half of the chocolate butter cream soaking syrup over it. 5. Spread the remaining of the evenly over it and along the sides of the cake. 6. Keep the cake in refrigerator for 10

minutes till the butter cream is set. 7. Take out the cake, pour and spread the chocolate truffle icing evenly over it and along the sides of the cake. 8. Garnish with chocolate garnishes and

refrigerate for 1 hour or till set. 9. Cut the cake into 6 equal wedges

and serve chilled. (Courtesy: Sanjay Kumar Kasley, Demi Chef De Partie, The Ashok)