Ingredients
- 1 1/2 cups (180 gr) ground almond
- 2/3 cup (85 gr) cake flour
- 2/3 cup (70 gr) unsweetened cocoa powder
- 1 1/2 tsp. baking powder
- 1/4 tsp. salt
- 8 large eggs separated
- 1 1/2 cups (300 gr) granulated sugar
- 2 tsp. vanilla extract
- 1 tsp. almond extract
- 1/2 cup (60 ml) milk
Preparation
Step 1
Preheat oven to 350°; and line 2x8" round cake pans with parchment or wax circles.
Mix together ground almonds, flour, cocoa powder, baking powder and salt.
In another bowl, beat egg yolks with 1 cup sugar. Add vanilla and almond extracts.
Alternately mix in milk and almond mixture into the egg yolks, starting and ending with almond mixture.
In another grease free bowl, beat egg whites with trest of sugar until stiff peaks. Carefully fold this into almond-yolk mixture.
Pour batter in prepared cake pans and bake for approx. 30 minutes. Cake is ready when an inserted wooden skewer or cake tester comes out clean or when cake springs back when lightly pressed with finger.
Let tcake cool in pans for about 10 minutes. Loosen sides with knife or metal spatula and invert to metal rack. Invert again to another rack to prevent cake from splitting.
Cut each cake into two. Fill with strawberry mousse. Ice with chocolate buttercream. Place iced cake in refrigerator to chill (but not frozen!). Pour chocolate ganache on top and sides. Add some macaroons.