Valentine’s Mystery “Burn-Away Cake” (Gluten Free)

• Place your Medium Round Mold on the top of your Medium Perforated Baking Sheet. Set aside.
• Preheat oven to 350F/180C.

ALMOND CAKE PREPARATION (x3 for each layer)

• Place butter in a small sauce pan and heat on low until melted. Set aside.
  2.30 oz butter
• In a mixing bowl, whisk the eggs together with the sugar, almond flour and almond extract. Mix until combined. Repeat for cake #2 and cake #3.
  3 eggs, 3.50 oz granulated sugar, 1/4 tsp almond extract, 5.30 oz almond flour
  

  • Save
• Red Food Coloring Instructions: #1 cake: 1/4 teaspoon ; #2 cake: 1/2 teaspoon and #3 cake: 3/4 teaspoon. Mix well until the color is combined.
  

  • Save
• Pour the batter into the Medium Round Mold. You can bake the 3 molds together when placed on the Large Perforated Baking Sheet. Set aside.
  

  • Save

BAKE!

• Bake for 15 minutes at 350F/180C. (Every oven heats differently, monitor your cake from 12 minutes). It is ready when the toothpick inserted into the center comes out clean.
  

  • Save
• Once your almond cakes are out of the oven, let them cool down for 15 minutes before demolding onto a cooling rack. NOTE: If you are making them a day ahead, simply wrap them in plastic and store in the refrigerator.

VANILLA BEAN MASCARPONE FROSTING

• In a mixing bowl, beat the mascarpone cheese, until smooth on medium speed for about 1 minute. Add the almond extract and vanilla bean paste, continue beating for about 30 seconds on medium speed.
• Then, add the powdered sugar a little at a time. Beat until light and fluffy for about 2 minutes. Scrape the sides if necessary.
  

  • Save
• Add the heavy cream a splash at a time while beating on Medium High Speed until light and fluffy (no more than 3 minutes). IMPORTANT: Do not over mix!
  

  • Save
• Fill your Pastry Bag with your vanilla bean mascarpone frosting and refrigerate the extra in the mixing bowl. 

ASSEMBLY (OPTION 1)

• Place Cake #1 on top of your service plate, then spoon a tin layer of frosting. Repeat this step for cake #2 and cake #3. Fill the gaps in between with the cream and spread some on top. Refrigerate for about two hours to allow the cream to cool down and the cake to keep a good temperature before putting your burn-away cake together.
  

  • Save

ASSEMBLY (OPTION 2)