Name: Praline Cream Gâteau
Total time: 25 min
Yield: Makes: 8–10-portion cake
Cuisine: France
Ingredients: 2 egg yolks; 100 g / 3½ oz self-raising flour; 75 g / 2½ oz icing sugar; 30 g / 1 oz ground almonds; 60 g / 2 oz praline powder; 120 g / 4 oz caster sugar; 30 g / 1 oz flaked almonds, toasted; 2 tsp hot water; 2 tbs cold water; 2 tsp instant coffee; 120 g / 4 oz unsalted butter; 120 g / 4 oz butter; 2 eggs; 120 g / 4 oz blanched almonds; 1 tbs water

Preparation info

Makes:
8–10
-portion cake

Difficulty
Complex
Ready in
25 min

Appears in

Cakes

By Geraldene Holt

Published 2011

About

Inspired by the virtuosity of French pâtisserie, I devised this gâteau a long time ago. Though it takes some time to prepare, the flavour makes it worthwhile. The praline mixture can be prepared days ahead and stored until needed.

Ingredients

Praline

120 g / 4 oz blanched almonds
120 g / 4

Method

To prepare the praline: toast the almonds on a heat-proof plate, under a grill or in a hot oven, until golden-brown, turning them now and again. In a small pan, dissolve the sugar in the water over low heat. Raise the heat and watch the syrup until it caramelizes and turns golden brown. Remove from the heat, add the almonds and tip the mixture on to the buttered paper to set. When cold,