Pearl of Almond Cake

Ingredients:

• 5 eggs
• 40 g (1.41 oz) coconut blossom sugar
• 40 g (1.41 oz) birch sugar
• 100 g (3.53 oz) ground almonds
• 150 g (5.29 oz) almond flour
• 100 g (3.53 oz) reduced-fat butter
• 100 g (3.53 oz) dark chocolate
• 10 g (0.35 oz) baking powder
• 1 tablespoon bourbon vanilla

Ingredients for the Dacquoise Layer:

• 100 ml (3.38 fl oz) egg whites (about 2 egg whites)
• 60 g (2.12 oz) almond flakes
• Stevia to taste (about 20 drops)

Instructions

Preheat the oven to 170°C/338°F.

Lightly grease the baking tin and line it with parchment paper to ensure the cake can be easily cut and lifted from the base after baking.

Separate the egg whites from the yolks.

In a heatproof bowl over simmering water, melt the butter, chocolate, and egg yolks together. Stir until smooth.

Add the ground almonds, coconut blossom sugar, and birch sugar. Mix well to combine all ingredients. Set aside to cool slightly until lukewarm.

In a separate bowl, mix the almond flour and baking powder.

Whisk the egg whites until stiff peaks form.

Gently fold the chocolate mixture and almond flour mixture into egg whites until fully combined.

Pour the batter into the prepared baking pan and bake for about 15 minutes. 

While baking cake prepare the dacquoise layer.

Dacquoise Layer Instructions

Toast the almond flakes in a dry pan, stirring constantly to prevent burning.

Whisk the egg whites until stiff peaks form and sweet it with stevia to taste.

Gently fold the toasted almond flakes into the egg whites.

Spread the dacquoise mixture evenly over the cake layer.

Return the cake to the oven and bake for another 10 minutes, or until the dacquoise layer is lightly golden and firm to the touch.

Final Check

Test the cake with a toothpick. It should come out slightly moist but without batter. The cake should remain soft but not dry.