CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

White Chocolate And Almond Gateaux

1

  • Overview
  • Ingredients
    14 items
  • Directions

Indulge in this elegant White Chocolate and Almond Gateaux, featuring layers of moist almond cake filled with a creamy white chocolate almond mousse and finished with toasted flaked almonds.

Cake

  • 200g Cake Flour
  • 15ml Baking Powder
  • Pinch of Salt
  • 60g Ground Almonds
  • 200g Natura Golden Castor Sugar
  • 3 Eggs (separated)
  • 125ml Sunflower Oil
  • 2.5ml Almond Essence
  • 130ml Water

White Chocolate Almond Mousse

  • 250g White Chocolate
  • 650ml Whipping Cream
  • 80g Roasted Almonds

To Finish

  • 100g Toasted Flaked Almonds
  • White Chocolate Coated Almonds

  • Preheat the oven to 170°C and grease and line a 20 cm cake tin with baking paper.
  • TO MAKE THE CAKE: Sieve together the flour, baking powder, and salt, and mix in the ground almonds and half of the caster sugar.
  • In another bowl, combine the egg yolks, sunflower oil, almond essence, and water.
  • Add the liquids to the dry ingredients and mix gently to make the batter.
  • In a clean bowl, beat the egg whites to soft peaks and gradually beat in the caster sugar to make a meringue.
  • Fold the meringue gently into the batter.
  • Spoon the batter into the prepared cake tin and bake for approximately 30 minutes until golden brown and cooked through (when inserting a skewer, it must come out clean).
  • Cool completely.
  • TO MAKE THE WHITE CHOCOLATE ALMOND MOUSSE: In a small pot, on low heat, melt the white chocolate with 125 ml of the cream, stirring constantly. Remove from the heat and cool to room temperature. Mix in the ground roasted almonds.
  • Beat the rest of the cream until stiff peaks form. Fold half of the cream into the cold white chocolate mixture. Gently fold in the rest of the whipped cream to make the mousse. Place in the fridge for at least 1 hour to firm up and be ice cold.