Almond Praline Cake ( Cakes and Pastries Recipe)
by Tarla Dalal
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Added to 60 cookbooks
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A spongy cake with a crunchy texture, this looks as if it is covered in translucent gold if you use chikki instead of praline!
- Melt the sugar in a pan on a slow flame.
- Carefully take a little sugar syrup with the laddle, place it on your thumb, press your index finger against it and check if you get a 1-string consistency. If so, then syrup is ready and if not, then continue cooking , while stirring continuously till you get a 1-string consistency.
- Once it has melted, add the coarsely ground cashewnuts and mix well to make the praline.
- Grease a flat rolling board with a little oil.
- Pour the mixture on the greased flat surface and roll it with the greased rolling pin so as to get a thin layer. Do not touch the praline at this point as it will be really hot and can cause serious burns.
- To make small triangles, cut parallel lines at a distance of 25 mm. (1") with the help of a knife or a metal dough cutter.
- Then cut the praline diagonally to form a triangle. Make 6 such triangles and keep aside.
- Crush the remaining praline coarsely with a rolling pin. Keep aside.
- Slice the sponge cake horizontally into 2 equal parts. Keep aside.
- Combine the plain butter cream icing, food colour and almond essence in a bowl and mix well using a wooden spoon. Keep ¼ cup of butter cream icing aside for the decoration.
- Soak the bottom layer of the sponge cake with ½ the soaking syrup.
- Spread ½ cup of butter cream icing on the soaked layer of the cake.
- Sprinkle a little crushed praline on top and sandwich with the second layer of the sponge cake.
- Soak the second layer of the cake with the remaining soaking syrup and spread the remaining butter cream icing cream evenly on top and at the sides.
- Transfer the cake onto a cake board and refrigerate for 20 minutes to set.
- Place the cake on a turntable and run a pastry comb along the sides.
- Fill the plastic disposable piping bag fitted with a no. 5 star nozzle with the butter cream icing. Hold the piping bag in your hand and move your wrist anti-clockwise while applying gentle pressure to make a swirl.
- Finish the circle and gently lift it in a single motion to form a peak.
- Repeat to make 6 swirls on top of the cake.
- Using the crushed praline, decorate the centre and the base of the cake.
- Place 1 praline triangle on each swirl.
- Cut into 6 equal wedges and serve
- For the butter cream icing, sieve 1 cup icing sugar and add 2tsp chopped lemon rind to it and keep aside. Cream 3/4 cup of icing margarine using a wooden spoon till it is light and smooth and gradually, add the sieved icing sugar and lemon rind and cream till all the icing sugar is added. Mix well a
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