Almond Layer Gateau Recipe

Definitely not for the diet conscious, but delicious for those wishing to sin. This wonderful creamy gateau is ideal for serving with tea, or even as a dessert.

Recipe : Almond Layer Gateau

Ingredients :

whole blanched almonds, lightly toasted for decoration

Method :

Put the breadcrumbs into a large bowl and pour over the milk and 15ml / 1 tbsp of the rum. Allow to stand for 15 minutes or until the liquid has been completely absorbed. Put the butter in a large bowl and beat until soft. Gradually add the sugar and continue mixing until it is light and fluffy. Beat the egg yolks, one at a time, into the butter mixture. Stir well to prevent it curdling. Add the soaked breadcrumbs to the egg and butter mixture, folding them well to blend evenly. Whisk the egg whites until they are stiff, but not dry. Fold these into the egg and butter mixture, along with the ground almonds.

Lightly grease three 20cm / 8-inch round cake tins, and dust each one lightly with a little flour. Line the base of each tin with silicone paper or lightly greased greaseproof paper. Divide the cake mixture equally between the three tins. Bake in a preheated oven 180C / 350F / Gas Mark 4, for 30-35 minutes, until well risen and golden brown. Allow the cakes to cool briefly in the tins before gently loosening the sides and turning onto a wire rack to cool completely. Whip the cream until it is stiff, then beat in the icing sugar and remaining rum. Reserve one third of the cream in a separate bowl, and fold the finely chopped almonds into the remaining two-thirds.

Sandwich the cake layers together with the almond cream, then spread the plain cream onto the top, reserving some for piping. Fit a piping bag with a small rosette nozzle and pipe rosettes of cream onto the top of the cake. Decorate with the toasted whole almonds and serve.

Cook's tip - Refrigerate the cream for at least 2 hours before whipping, to obtain better results.

Makes one 20cm / 8-inch round cake

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