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Sponge: Almond Sponge Cake

Source of Recipe

justrecipes.com


List of Ingredients

7 eggs
4 oz. almond paste (marzipan)
2 oz. (1/4 c. plus 1 Tbsp.)sugar
2 3/4 oz. (about 3/4 c.) cake flour, sifted
4 oz. semi-sweet chocolate, melted
2 oz. semi-sweet chocolate, grated
raspberry jam for glaze



Recipe


Smooth almond paste by mixing it with 2 or 3 eggs until
there are no lumps. Combine with remaining eggs and sugar. Heat in the top of a double boiler over hot water, stirring
constantly, until it reaches 105 degrees.

Whip hot mixture with electric mixer on medium speed until cool. Mixture should be light yellow and fairly firm. Fold in sifted flour, then melted chocolate. Fold in grated chocolate. Pour into greased, floured 10-inch layer pan and bake at 350 degrees.

Buttercream Filling:
4 oz. (1/2 c. plus 1 Tbsp.)sugar
1 1/2 oz. water
2 egg whites
5 oz. creamy peanut butter
1 Tbsp. dark rum
1/2 lb. unsalted butter,lightly whipped with no lumps

Bring sugar and water to a boil in heavy saucepan and
cook until mixture reaches 250 degrees on a candy thermometer. Whip egg whites. Very carefully and slowly, add sugar syrup to egg whites, beating constantly. Cool.

Fold in the whipped butter by hand, being sure there are no lumps. Add peanut butter and rum and whip until light and fluffy.

Chocolate Glaze:
2 3/4 oz. (about 1/3 c.)
whipping cream (he uses
heavy cream)
1 1/2 oz. milk
2 1/2 Tbsp. honey
6 oz. semi-sweet chocolate,
chopped into small pieces
15 Girl Scout Tagalong cookies

Heat cream, milk and honey, then bring to a boil.

Remove from heat; add chocolate. Stir until chocolate is
melted.

To construct cake: Slice sponge cake into 2 layers,
trimming top and bottom to make both layers sit flat. On
bottom layer, spread a thin layer of raspberry jam and a layer of buttercream. Arrange Tagalong cookies over top. Add second layer of sponge cake and ice the entire cake with buttercream.

Refrigerate 1 to 2 hours. Place cake on wire rack and coat
with chocolate glaze. Glaze should be liquid enough to flow
evenly over the cake (about 90 degrees to 100 degrees). If desired, garnish with thin wedges of chocolate and fresh raspberries. Makes 1 (10-inch) torte.