Harmony Duet Cake

1. Preheat the oven

Preheat the oven to 180°C (350°F) and line the bottom of a 28 cm (11”) diameter baking tin or baking ring with baking parchment. Set it aside.

2. Make the batter

Separate the egg yolks from the egg whites. Using an electric hand mixer, beat the egg whites with a pinch of salt until soft peaks form. Add 7 tablespoons of cold water and beat until stiff peaks form. Set the beaten egg whites aside until the egg yolk mixture is ready.

In a separate bowl, combine the 7 egg yolks and sugar. Whisk with the hand mixer until light and very thick. It may take around 5 minutes. Sift the flour, cornstarch, and baking powder over the mixture. Mix very gently at low speed until the flour is incorporated. Add the ground almonds, and carefully fold them into the mixture. Finally, fold in the egg whites with a spatula. Be careful not to knock the air out of the batter you incorporated by whisking. Pour the mixture into the prepared baking tin and smooth with a spatula until evenly distributed.

3. Bake

Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the centre comes out clean. Once baked, let the cake cool in the tin for 10-15 minutes, then transfer it to a wire rack to cool completely.

4. Prepare the raspberry filling for the cake

In a saucepan, mix 50 grams of icing sugar and a tablespoon of cornstarch. Add 2 tablespoons of water and 225 grams of raspberries. Cook the raspberries until the mixture thickens, then mash the raspberries with a fork or blend them with a blender. Set it aside to cool.

5. Make the mascarpone filling for the cake

Prepare the gelatin powder according to the package instructions. Set it aside.

Using an electric mixer, whisk the mascarpone and icing sugar until smooth. In a separate bowl, beat the whipping cream until stiff peaks form. Transfer the whipping cream to the mascarpone cream, add gelatin, and mix until all the ingredients are well combined. Transfer the mascarpone filling to the fridge until further use.

6. Make the almond filling for the wreath

For the filling, prepare the gelatin powder according to the package instructions. Set it aside.

Roast the almond slices in a non-stick frying pan over low heat, constantly stirring. Don’t let them burn. Set aside until cool, and then grind using a food processor or blender.

In a large mixing bowl, pour the whipping cream. Add the icing sugar to the cream. You can adjust the amount of sugar to your desired level of sweetness. Using an electric mixer, beat the cream and sugar together until stiff peaks are reached. The cream should be thick and hold its shape. Stir in the prepared gelatin until it is fully incorporated.

In a small bowl, combine the almond paste, ground almonds, and 2-3 tablespoons of the stiffly whipped cream. This step makes it easier to fold the almond mixture into the cream. Once the almond mixture is lighter and fluffy from the added cream, fold it into the remaining whipped cream until well distributed. Transfer the almond filling to the fridge until further use.

7. Assemble the cake

Cut the cake twice to create three layers. Place the baking ring you used to cut the cake on a cake stand or serving plate. Place the first layer in the baking ring. Using a piping bag fitted with a large open piping tip (or a bag with the corner snipped off), pipe a line of the mascarpone filling just inside the outer edge of the layer. This creates a dam that prevents the filling from leaking. Now add half of the raspberry filling and spread it evenly using a spatula. Carefully place the second cake layer over the first. Repeat piping a line of the filling inside the outer edge of the layer. Add the other half of the raspberry filling and spread it evenly. Place the third cake layer on top and cover with a thin layer of cream. Transfer the cake to the fridge for 10-15 minutes to allow the filling to set. Remove the baking ring and use an angled spatula to spread a thin layer of the filling lightly around the sides of the cake to create the crumb coat. Place the cake in the refrigerator for 5-10 minutes to allow the crumb coat to set. Once the crumb coat is in place, it’s time to apply the final layer of the mascarpone cream.

8. Assemble the wreath

Cut the wreath ones to create two layers. Place the first layer on a cake stand or a serving plate. Cover it with ⅓ of the almond filling, and gently place the second layer over the first. Spread a thin layer of the almond filling lightly around the sides of the cake to create the crumb coat. Place the cake in the refrigerator for 5-10 minutes to allow the crumb coat to set. Once the crumb coat is in place, it’s time to apply the final layer of the almond cream.

9. Serve

Roast the almond slices in a non-stick frying pan over low heat, constantly stirring. Divide the almond slices between the two cakes to garnish. Chill both cakes for at least two hours before slicing and serving.

Enjoy!

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