Amandier Cake by Christophe Michalak (GF)
This Almond Fondant is the dessert from French Chef, Christophe Michalak Masterclass. It is so incredible and bonus it is also Gluten Free!
Equipment
Ingredients
- 5 1/3 oz (150 g) eggs (About 3 Large Eggs)
- 1/2 cup (100 g) sugar
- 1 tbsp (20 g) lavender honey
- 1 1/3 cups (150 g) almond flour
- 1 tsp (5 g) orange extract
- 1 1/4 tbsp (20 g) orange blossom water
- 1 (1 g) orange zest
- 5 1/2 tbsp (75 g) salted butter (Softened | At Room Temperature)
- 2 oz (55 g) mascarpone
- 1/2 cup (115 g) sliced almonds
Instructions
- Place your Medium Round Flexipan® Mold on the top of your Medium perforated baking sheet.
- Preheat oven to 320F/160C.
AMANDIER CAKE PREPARATION
- In a mixing bowl, whisk the eggs, sugar, and the Lavender Honey together.
- Add the almond flour, orange extract, orange blossom water and orange zest.
- In a separate mixing bowl, beat the softened butter with the mascarpone cheese. Once it is fluffy, acombine it to your previous preparation.
- Pour your batter into your Flexipan®. Sprinkle the sliced almonds on top.
BAKE!
- Bake for 35 minutes at 320F/160C. (Every oven heats differently, monitor your Fondant from 30min). It is ready when the toothpick inserted comes out clean.
- Once your Almond Fondant is out of the oven, let it cool down completely in the mold. Then, Unmold, Serve and Enjoy! Bon Appétit!
YouTube Video
Photos
Nutrition
Calories: 301kcal | Carbohydrates: 18g | Protein: 8g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 74mg | Potassium: 113mg | Fiber: 3g | Sugar: 13g | Vitamin A: 359IU | Vitamin C: 2mg | Calcium: 84mg | Iron: 1mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com