White Jewish cake
Almonds and white chocolate ... the perfect combination! This is an ideal cake to wear to celebrations, as well as to decorate with chocolate or fondant. I thank my colleague Jelena, who gave me this recipe. I prepared the cake for the 18th birthday of my godfather Uroš and surprised them all. I had very little time to prepare (only that day when there was a celebration!), To decorate the “whole” 20 minutes, so I didn’t have time to melt more chocolate to make the chocolate fence “richer”. The guests ate it whole, the godmother didn't even have time to try it, and there were three more cakes on the menu. I didn't manage to take a picture of the cross-section, I barely managed to take a picture of it before departure ... Try it, I heard that it is called the same in confectioneries and that it is very popular!
Preparation steps
- Steam the almonds (better a larger amount, about 420g, to get 375g peeled!), Remove the skin, then place on a baking sheet in the oven at 120C (turn on the fan) to dry. When they are dry, wait for them to cool and then grind them. If grinding in a blender, stop grinding occasionally to prevent the almond oil from squeezing out!
- You can whisk the crust mass at once, then divide it into 3-4 parts, but I don't recommend it because the crust is baked for a long time, so the egg whites can relax until you reach the back crust!
- So, if you make three crusts, whisk 5 egg whites, gradually add sugar and 1kk of vinegar. When it is well beaten, slowly add the ground almonds, mix with a spoon or mixer on the lowest speed. Coat a round cake ring, 26 cm in diameter, with baking paper, pour the mixture and flatten with a spoon or spatula. Bake for 50-60 minutes at 160C, until golden brown. So, you need 3 hours to bake the crust! If you bake in the oven with a fan, 30-35 minutes is enough.
- Meanwhile, cook the filling. Whisk with a yolk mixer with sugar, you can add a few drops of vanilla essence or 1 bag of vanilla sugar if desired. Steam the egg yolks (I have a double-bottomed sherpa), stirring all the time until the filling thickens. Add the white chocolate cubes to the hot filling, stir until the filling starts to shrink. When cool, add the softened butter and margarine, then whisk well with a mixer.
- Fill the cake, coat it on top, and decorate with chocolate or fondant if desired. And you can do this or that! Or whipped cream ...
- If you don't have a microwave, you can melt the chocolate for the fence like this
- If you want the cake to be taller, bake 4-5 crusts of 5 egg whites in a 26cm mold. You will get a rich cake of 20-25 eggs!
Serving
Enjoy every bite!
