Glasgow Cakes

Name: Glasgow Cakes
Prep time: 45 min
Cook time: 45 min
Total time: 3 h
Yield: Makes 16 small oval cakes
Cuisine: Scottish
Ingredients: 4 ¼ oz. (120 g) sultanas; ⅓ cup (1 oz./30 g) cake flour; 1 cup (3 oz./85 g) blanched* ground almonds; 3 egg whites; 5 ¾ oz. (165 g) bittersweet chocolate, 70 percent cocoa; 5 ¾ oz. (165 g) bittersweet chocolate, 70 percent cocoa; ⅓ cup minus 1 teaspoon (75 ml) whole milk; 1 egg yolk; ¾ cup (200 ml) whipping cream; ¾ cup (200 ml) whipping cream; 2 ½ tablespoons (⅔ oz./20 g) confectioners’ sugar; 2 ½ tablespoons (⅔ oz./20 g) confectioners’ sugar; 2 ½ tablespoons (⅔ oz./20 g) confectioners’ sugar; 2 ½ tablespoons (⅔ oz./20 g) confectioners’ sugar; 1 tablespoon plus 2 teaspoons (25 ml) whisky; 1 tablespoon plus 2 teaspoons (25 ml) whisky

Preparation info

Makes
16
small oval cakes

Difficulty
Medium
Ready in
3 hr

Appears in

Encyclopedia of Chocolate

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

About

Ingredients

Raisins soaked in whisky

Scant ½ cup (100 ml) whisky
4 ¼ oz. (120

Europe
United Kingdom
Cake
Vegetarian
Scotland

Method

A day ahead, prepare the whisky-soaked sultanas. Bring the whisky to the boil and pour it immediately over the sultanas. Cover and leave them to plump for about 1 hour 30 minutes.

Prepare the almond dacquoise. Preheat the oven to 350°F–375°F (180°C–190°C)