Whitsun cake with parfait

8 Servings

Ingredients

Quantity Ingredient
4 Egg whites
75 grams Sweet almond
1½ decilitre Sugar
75 grams Dark cooking chocolate
PARFAIT
125 grams Light cooking chocolate
2 tablespoons Liquid honey
3 Egg yolks
1 tablespoon Coffee liqueur
½ decilitre Powdered sugar
GARNISH
¾ decilitre Cream
Some fresh fruit or berries
75 grams White cooking chocolate
Oven: 175xC
Light cooking chocolate

Directions

A very tasty cake that can wait in the freezer until right before it is to be enjoyed. The cake is just as good with coffee as it is as a dessert.

Chop the almonds and dark chocolate.

Beat the egg whites to a froth. Add the sugar in turns and keep beating to a froth. Stir down the almonds and chopped chocolate.

Spread the mixture in a greased and with breadcrumbs sprinkled baking tin with a detachable bottom. Bake in the middle of the oven for about 25-30 minutes.

Let the cake cool and then detach it. Wash the baking tin and place the cake back in it up-side-down.

Break the chocolate to the parfait into small pieces and put them in a bowl. Melt the chocolate in a water-bath.

Beat the egg yolks and sugar really light and spongy. Add the liquid honey. Whip the cream in another bowl to a froth.

Stir down a few spoonfuls of cream and possibly the coffee liqueur in the egg mixture. Add the melted chocolate in a fine squirt while stirring. Stir finaly down the rest of the cream.

Spread the parfait mixture over the cake. Put it in the freezer, at least for 3 hours.

Cut the white chocolate into small pieces. Bring the cream to a boil in a small saucepan. Take the saucepan from the heat and put in the chocolate. Let it melt and stir. Let the garnish cool.

Coil the thick garnish over the cake. Put the cake back into the freezer and let it stand there for an additional hour at least.

Take the cake out of the freezer about 15 minutes before it is to be enjoyed. Garnish with sliced cooking chocolate and possibly fresh berries or fruit.

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