Ingredients
Biscuit
- 4 eggs (4 pieces)
- 200 grams (7.05 ounces) sugar
- 50 grams (1.75 ounces) flour
- 200 grams (7.05 ounces) walnuts
- 0.5 teaspoon baking powder (0.5 teaspoon)
- Pinch of salt (pinch)
Filling
- 200 grams (7.05 ounces) almonds
- 150 grams (5.30 ounces) sugar
Custard
- 200 grams (7.05 ounces) dark chocolate
- 230 grams (8.10 ounces) cream (33%)
Equipment
- 18 cm (7 inch) cake molds
Essential for getting the right cake shape and size. Ensure to grease and line them with parchment for easy removal!
- Electric mixer
Perfect for whipping eggs to achieve that light and airy texture. A hand mixer works too, but it might take longer.
- Wire rack
Important for cooling the biscuits, allowing air to circulate around them to prevent sogginess.
- Thick-bottomed saucepan
Ideal for caramelizing sugar evenly without burning.
- Blender
For grinding the caramelized nuts into the perfect praline crumbs.
- Spatula
Great for folding in ingredients gently to maintain the batter’s volume.
Instructions
Step 1
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.”
Tip: This recipe is calculated for an 18 cm (7 inch) diameter mold.
Step 2
Preheat your oven to 150-160°C (302-320°F).
Tip: Pre-roast the walnuts for a richer flavor.
1. Whip 4 eggs with 200 grams (7.05 ounces) sugar and a pinch of salt until the mixture is light and stable.
2. Sift 50 grams (1.75 ounces) of flour with 0.5 teaspoon of baking powder and gently fold it into the egg mixture using a spatula.
3. Carefully stir in 200 grams (7.05 ounces) of chopped, pre-roasted walnuts.
4. Divide the batter equally into two molds.
5. Bake in the preheated oven for 30 minutes, then reduce the temperature to 120°C (248°F) and bake for an additional 15-20 minutes, or until a toothpick comes out clean.
Tip: Baking time may vary depending on your oven.
6. Remove the biscuits from the molds and cool on a wire rack.
7. Wrap the biscuits in plastic wrap and refrigerate overnight.
Step 3
1. Dry 200 grams (7.05 ounces) of almonds.
2. Melt 150 grams (5.30 ounces) of sugar in a thick-bottomed saucepan until caramelized.
3. Add the almonds and quickly mix.
4. Spread the caramelized almonds on parchment paper and let cool.
5. Once cooled, grind them into crumbs using a blender.
Step 4
1. Bring 230 grams (8.10 ounces) of cream (33%) to a boil.
2. Add 200 grams (7.05 ounces) of chopped dark chocolate to the hot cream and stir until smooth.
3. Refrigerate the custard.
Tip: You can use the custard as-is or whip it for a fluffier texture.
Step 5
1. Brew 150 grams (5.30 ounces) of strong coffee or use any syrup of your choice for soaking the biscuits.
2. Cut the biscuits into 3 or 4 layers.
3. Soak each layer with the coffee or syrup.
4. Assemble the cake by alternating layers of biscuit and praline (caramelized almonds), and cover the sides with custard.
5. Enjoy your delicious and carefully crafted Squirrel’s Pantry cake!
Servings
Serving suggestions and ideas: 🌟
Imagine bringing this masterpiece to a family gathering or a dinner party and watching everyone’s eyes light up! Cut the cake into thin slices – it’s rich, so a little goes a long way. Pair it with a scoop of vanilla ice cream for an extra indulgent treat – the cold ice cream against the moist cake is a match made in heaven. 🍨
Fancy a glass of wine? This cake pairs beautifully with a glass of ruby port or a cup of freshly brewed espresso. The nutty flavors complement the robust taste of coffee perfectly. ☕
Looking for a cozy night in? Share it with a loved one while cuddled under a blanket, with your favorite movie playing in the background. The combination of textures and flavors in this cake will elevate your comfort level to new heights! 🎥🍰
Variations
Gluten-Free & Vegan Variations: 🥳
Gluten-Free Version: Replace the flour with an equal amount of gluten-free flour blend. Make sure it’s a blend designed for baking to maintain the cake’s structure. You can also replace the biscuits with gluten-free biscuit alternatives. 🌾
Vegan Version: Swap the eggs with a chia or flax seed mixture (1 tablespoon seeds + 2.5 tablespoons water per egg). Use vegan sugar since some sugar is processed using animal bones. The cream can be substituted with coconut cream, and opt for high-quality dark chocolate without dairy. For soaking, go for a vegan syrup instead of coffee. 🌱
Faq
- Can I use a hand mixer instead of an electric mixer?
Yes! While an electric mixer is faster and more efficient, a hand mixer will work just fine. Just be prepared to spend a bit more time whipping the eggs to achieve the desired lightness.
- What if I don't have a wire rack?
You can cool the biscuits on a plate, but it’s important to flip them occasionally to ensure even cooling and to prevent condensation from making them soggy.
- How do I know when the caramel is ready?
Watch for a deep amber color and a nutty aroma. Be vigilant – caramel can go from perfect to burnt in seconds!
- Can I use different nuts in the praline?
Absolutely! Feel free to experiment with hazelnuts or pecans for a different flavor profile. Just ensure to toast them lightly before caramelizing.
- What's the best way to chop the chocolate?
Use a sharp knife to shave the chocolate into small, even pieces. This ensures it melts smoothly when added to the hot cream.
- How do I prevent the cake from being too dry?
Make sure to soak the biscuits evenly with your chosen syrup and don’t overbake the cake. If the toothpick comes out clean earlier than expected, it’s time to take it out!
