RCI-BR.004.0075.001
Brown Layered Cake
In Romanian: Tort brun
Prep45 min
Cook90 min
Total135 min
Servings4
Difficultyintermediate
Ingredients
- ground almonds7 oz
- confectioner's sugar4 oz
- grated chocolate7 oz
- level tablespoons fine flour5 unit
- 12 unit
- 1 unit
- butter cream1 unit
- 1 unit
Method
1
Preheat the oven to 350°F (175°C). Separate the egg yolks from the whites into two clean bowls.
2
Whisk the egg yolks with the confectioner's sugar until the mixture becomes pale and thick, about 3-4 minutes.
4 minutes
3
Fold the ground almonds, grated chocolate, and fine flour into the yolk mixture until fully incorporated.
4
In the separate bowl, whisk the egg whites until stiff peaks form, approximately 5-6 minutes.
6 minutes
5
Gently fold the whipped egg whites into the chocolate-almond mixture in two additions, being careful not to deflate the batter.
6
Divide the batter evenly between two greased and floured round cake pans (8-9 inches). Smooth the tops with a spatula.
7
Bake for 30-35 minutes until a skewer inserted in the center comes out clean and the cakes are golden brown.
35 minutes
8
Remove the cakes from the oven and allow them to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
10 minutes
9
Once cooled, level the cake layers with a serrated knife if needed. Prepare the butter cream and spread a layer on the first cake.
10
Stack the second cake layer on top of the first and frost the entire exterior with the remaining butter cream.
11
Top the frosted cake with whipped cream and serve in slices.