Valencia

Name: Valencia
Ingredients: 170 g Valrhona Almond paste from Provence, 70%; 170 g unsalted butter, softened; 1 vanilla bean, split & scraped; 3 large eggs; 128 g all purpose flour / plain flour; 128 g all purpose flour / plain flour; 3 g baking powder; Pinch of salt; 155 g sour cream; 180 g egg yolks; 100 g rice krispies; 125 g water (for the syrup); 125 g water (for the syrup); 225 g granulated sugar (US); 225 g glucose syrup; 225 g Valrhona Guanaja chocolate, 70%; 160 g condensed milk; 90 g Valrhona absolu cristal neutral glaze; SQ black food color; Valrhona Dulcey blond, 32%, tempered; 350 g Valrhona Almond praliné, 60%; 10 g silver gelatin sheet; 260 g heavy cream / double cream, whipped; 260 g heavy cream / double cream, whipped

Preparation info

Yields
3
cakes of 21 cm 8 ”

Difficulty
Easy

Appears in

Bachour Chocolate

By Antonio Bachour

Published 2015

About

Ingredients

Almond Sponge Cake

170 g Valrhona Almond paste from Provence, 70%
170 g unsalted butter, softened

Dessert

Method

Almond Sponge Cake

Preheat oven to 162°C / 325°F.
In the bowl of a stand mixer, fitted with a paddle attachment, beat almond paste, butter, sugar and vanilla until smooth.
Add eggs slowly, mixing well bet