This is one of my favorite cakes. For some reason I’m loving almond over a pure vanilla flavor.
I thought I would use tapioca flour but stuck with Almond flour and Potato starch instead.
INGREDIENTS FOR THE CAKE
- 1 tablespoon vanilla extract
- 1 teaspoon almond extract
- 2 tablespoons cognac
- 2 teaspoons baking powder
- 5 eggs
- 2 cups almond flour
- 1 cup potato flour
- ½ cup caster sugar
- 1 cup light brown sugar
- 1 cup agave nectar
- A pinch of salt
- 1 teaspoon cream of tarter
- 2 teaspoons baking powder
- ½ cup sliced almonds
- 1 teaspoon coconut oil
INGREDIENTS FOR THE ICING
- 16 ounces mascarpone cheese
- ½ cup (1 stick) soft butter
- 1-2 cups caster sugar
MATERIALS
- Two large bowls
- Electric mixer
- An egg white whisker
- ¼ ½ and 1 cup measuring cups
- Teaspoon measures
- Parchment paper
- A 9-inch spring form pan
- A spatula
- One thin knife or long toothpick to test cake is finished cooking
INSTRUCTIONS FOR THE CAKE
- Preheat oven to 375 degrees F (190 degrees C).
- Place parchment paper on the bottom and grease cake pan with coconut oil
- Separate the eggs in two bowls.
- In a large bowl beat the yolks with 2/3 – 1 cup light brown sugar, salt, vanilla and almond extract and cognac till thick – about 10 minutes with a mixer on high.
- Slowly incorporate the flours and baking powder with a spatula
- In a large bowl, whip the egg whites on high speed until foamy.
- Add the caster sugar and cream of tarter and beat on high until stiff picks form.
- Carefully incorporate egg whites into your cake mixture.
- Pour batter in the pan and bake for 30-40 minutes at 350 degrees
- Bring the cake out to cool
TO MAKE THE SAUCE
- Boil 1 cup agave nectar and ½ cup water and 2 tablespoons of cognac till it becomes a thick sauce.
TO MAKE THE FROSTING
- In a medium bowl beat together the mascarpone cheese and butter for 3-5 minutes, until it lightens up.
- Add 1 cup sugar and vanilla extract. Add more sugar if you like things sweet.
- Beat icing until light and fluffy.
- Cut the cake into round mold and slice them in half. Add syrup to insides. Then add the frosting in the middle and decorate cake as you see fit.
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