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Almond Praline Cake ( Cakes and Pastries Recipe)
Tarla Dalal
06 December, 2024
-2401.webp)
Table of Content
Tags
Preparation Time
20 Mins
Cooking Time
15 Mins
Total Time
35 Mins
Makes
1 cake
Ingredients
For The Praline
1 cup sugar
3/4 cup coarsely ground cashew nuts (kaju)
oil for greasing
greased rolling board
greased rolling pin
greased knife or metal dough cutter
For The Cake
1 eggless vanilla sponge cake [175 mm (7?)]
1/2 cup sugar syrup
1 1/2 cups plain butter cream icing , refer handy tip
a few drops of lemon yellow food colour
a few drops of almond essence
leftover crushed praline (from above)
Finish The Cake
1/4 cup butter cream icing (from above)
6 praline triangles (from above)
plastic piping bag fitted with a no 5
Method
- Place the cake on a turntable and run a pastry comb along the sides.
- Fill the plastic disposable piping bag fitted with a no. 5 star nozzle with the butter cream icing. Hold the piping bag in your hand and move your wrist anti-clockwise while applying gentle pressure to make a swirl.
- Finish the circle and gently lift it in a single motion to form a peak.
- Repeat to make 6 swirls on top of the cake.
- Using the crushed praline, decorate the centre and the base of the cake.
- Place 1 praline triangle on each swirl.
- Cut into 6 equal wedges and serve
- Slice the sponge cake horizontally into 2 equal parts. Keep aside.
- Combine the plain butter cream icing, food colour and almond essence in a bowl and mix well using a wooden spoon. Keep ¼ cup of butter cream icing aside for the decoration.
- Soak the bottom layer of the sponge cake with ½ the soaking syrup.
- Spread ½ cup of butter cream icing on the soaked layer of the cake.
- Sprinkle a little crushed praline on top and sandwich with the second layer of the sponge cake.
- Soak the second layer of the cake with the remaining soaking syrup and spread the remaining butter cream icing cream evenly on top and at the sides.
- Transfer the cake onto a cake board and refrigerate for 20 minutes to set.
- Melt the sugar in a pan on a slow flame.
- Carefully take a little sugar syrup with the laddle, place it on your thumb, press your index finger against it and check if you get a 1-string consistency. If so, then syrup is ready and if not, then continue cooking , while stirring continuously till you get a 1-string consistency.
- Once it has melted, add the coarsely ground cashewnuts and mix well to make the praline.
- Grease a flat rolling board with a little oil.
- Pour the mixture on the greased flat surface and roll it with the greased rolling pin so as to get a thin layer. Do not touch the praline at this point as it will be really hot and can cause serious burns.
- To make small triangles, cut parallel lines at a distance of 25 mm. (1") with the help of a knife or a metal dough cutter.
- Then cut the praline diagonally to form a triangle. Make 6 such triangles and keep aside.
- Crush the remaining praline coarsely with a rolling pin. Keep aside.
- For the butter cream icing, sieve 1 cup icing sugar and add 2tsp chopped lemon rind to it and keep aside. Cream 3/4 cup of icing margarine using a wooden spoon till it is light and smooth and gradually, add the sieved icing sugar and lemon rind and cream till all the icing sugar is added. Mix well a
Almond Praline Cake ( Cakes and Pastries Recipe) recipe with step by step photos
Nutrient values (Abbrv)per plate
| Energy | 1191 cal |
| Protein | 15.9 g |
| Carbohydrates | 201.6 g |
| Fiber | 1 g |
| Fat | 35.2 g |
| Cholesterol | 0.1 mg |
| Sodium | 9 mg |
Click here to view Calories for Almond Praline Cake ( Cakes and Pastries Recipe)
The Nutrient info is complete
Radha Hoizal
March 13, 2025, midnight
I tried this recipe on the Birthday of my elder daughter on 25th sept.Turned out simply yummy.Here in the praline I used Almonds instead of kaju and the cake was simply yummy that I could not stop posting the photograph,but since the recipe here is already having a photograph I have posted it in the facebook.It is I can say almost a 'No Fuss cake' that any one can try.
