Recipes, Desserts

Almond log cake with caramel, tonka bean, and vanilla

Almond log cake with caramel, tonka bean, and vanilla

For 6 people

Difficulty : medium

Price : medium

Preparation time: 2h

Cooking time: 25min

Freezing: 6 to 8 hours

Ingredients

Almond crunch

  • 100 g whole almonds
  • 7 g sliced almonds
  • 43 g Gavottes biscuits
  • 10 g butter
  • 25 g white chocolate

Caramel tonka whipped cream

  • 60 g sugar
  • 35 g heavy cream
  • 30 g butter
  • 300 g heavy cream (for whipping)
  • 3 g gelatin
  • 1 tonka bean

Caramel creamy insert

  • 90 g sugar
  • 250 g whole milk
  • ½ vanilla pod
  • 40 g egg yolk
  • 15 g sugar
  • 1 vanilla pod
  • 10 g cornstarch
  • 2 g gelatin
  • 140 g butter
  • 3 g fleur de sel

Almond cake batter

  • 30 g almond paste
  • 20 g sugar
  • 1 egg yolk
  • 1 whole egg
  • 40 g T45 flour
  • 10 g potato starch
  • 20 g melted butter

Vanilla mirror glaze

  • 75 g water
  • 150 g sugar
  • 150 g glucose
  • 150 g white chocolate
  • 100 g heavy cream
  • 5 sheets of gelatin (2 g each)

Ustensils

Make the caramel creamy insert

Soak the gelatin in cold water.

Make a dry caramel with the sugar.

Heat the milk with the vanilla, then slowly pour it over the caramel.

Whisk the yolks, sugar, and starch, pour the caramel milk over them, then return to heat until thickened.

Add the gelatin, then the butter and fleur de sel at 50°C.

Pour into an insert mold, let cool, then freeze for at least 2 hours.

Prepare the almond crunch.

Melt the white chocolate and butter.

Off the heat, add the chopped almonds, sliced almonds, and crushed Gavottes.

Spread over the size of the base of the log mold. Freeze for 30 minutes.

Préparer le biscuit amande

Preheat the oven to 170°C.

Whisk the eggs and sugar with the almond paste until a frothy mixture is obtained.

Fold in the flour, starch, and melted butter.

Spread on a baking sheet, bake for 10 minutes. Cut to the size of the log mold.

Make the caramel whipped cream.

Soak the gelatin.

Make a dry caramel with the sugar, deglaze with the hot cream.

Add the butter and grated tonka bean at 50°C, then the gelatin. Cool.

Whip the very cold cream into whipped cream.

Gently fold in the cooled caramel to obtain a smooth whipped cream.

Prepare the mirror glaze.

Soak the gelatin.

Bring the water, sugar, glucose, and vanilla to 103°C.

Add the hot cream with the gelatin, then pour over the white chocolate.

Blend without incorporating air, strain through a sieve, and refrigerate.

Assembling the log cake.

Pour ⅓ of the caramel whipped cream into the log mold.

Place the frozen caramel insert in the center, cover with ⅓ of the whipped cream.

Add the almond crunch, then the almond cake.

Smooth and place in the freezer for 6 to 8 hours (ideally overnight).

Finishing

Heat the glaze to 40°C, then let it cool down to 34°C.

Unmold the well-frozen log cake and place it on a wire rack.

Evenly coat with mirror glaze.

Let thaw for 3 to 4 hours in the refrigerator.

Decorate with a few dollops of caramel cream and caramelized almond pieces.

TIPS!

Prepare the steps up to assembly two days in advance, to glaze the day before serving. Want to vary it? Replace the almonds with toasted hazelnuts for a more rustic version.

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