Let’s give the floor to Julia: “I would like to share a carefully developed Squirrel’s Pantry cake recipe. I worked on the consistency of the biscuit for a long time, but it was worth it. It has finally reached the coveted pulling consistency.”
The calculation is for a mold of 18 cm (7 inch) diameter.
- 4 eggs | 4.00 items
- 200 grams sugar | 7.05 oz
- 50 g flour | 1.75 oz
- 200 g walnuts | 7.05 oz
- 0.5 tsp baking powder | 1.00 tsp
- a pinch of salt | 1.00 pinch
- Whip the eggs with sugar and salt until light and stable. Stir in the finely sifted flour and the baking powder with a spatula. Carefully stir in the chopped and pre-roasted nuts.
- Place the dough into two molds, and bake it in the oven, preheated to 150-160C (302 to 320F) for 30 minutes, and then for another 15-20 minutes at 120C (248F) until a dry toothpick.
- The exact baking time depends on your oven; you may need to vary it a little. Remove the biscuits from the molds, and cool them on a wire rack; then wrap the biscuits in plastic and refrigerate them overnight.
- 150-200 g almonds | 7.05 oz
- 150 g sugar | 5.30 oz
Dry the almonds. Melt the sugar in a thick-bottomed saucepan until caramelized; add the almonds, then mix it quickly and spread the caramelized nuts on the parchment. After cooling, grind them until crumbs, using a blender.
- 200 g dark chocolate | 7.05 oz
- 230 g cream 33% | 8.10 oz
Bring the cream to a boil, add the chopped chocolate, and mix until smooth. Refrigerate it. You can already use the custard just like it is, or you can whip it a little more.
For soaking the biscuits, you can use any syrup of your choice. I brewed 150 g (5.30 oz) of strong coffee.
Cut the biscuits into 3 or 4 pieces. Soak them with the coffee or the syrup. Assemble the cake, placing the praline and the biscuits one by one, and making the sides from the custard.