Alhambra

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Preparation info

    • Difficulty

      Easy

Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Components

Method

Procedure

  1. Trim the top of the cake, if necessary, to make it level. Turn it upside down. Cut it in half horizontally to split into 2 layers.
  2. Brush both halves with syrup to moisten.
  3. Using a pastry bag with a medium plain tip, pipe the ganache onto the bottom layer, making a spiral that starts in the center and covers the layer completely.
  4. Place the second layer on top and press down lightly.
  5. Mask the top and sides of the cake with the remaining ganache. Chill.
  6. Place the cake on a wire rack over a tray. Pour the glaçage over it. Carefully run a palette knife over the top and tap the tray to ensure the icing is perfectly smooth. Chill.
  7. When the icing is chilled and set, remove the cake from the wire rack. Neaten the bottom edge with a knife.
  8. Press chopped pistachios around the bottom ½ in. (1 cm) of the sides. Place on a cake card.
  9. Using the remaining ganache, pipe the word Alhambra across the middle of the cake.
  10. Make 2 marzipan roses and 2 leaves and brush them with cocoa powder to highlight them. Place them next to the writing on top of the cake.

Note: Assembly of this cake is illustrated.