An irresistibly soft fondant with a crunchy top, thanks to caramelized honey almonds. This dessert is both sweet and indulgent, ideal for sharing during friendly gatherings.<\/p>\n
Serves 8<\/p>\n
– Eggs: 4
\n– Brown sugar: 90g
\n– Salt: a pinch
\n– Vanilla sugar: 1 packet
\n– Almond powder: 250g
\n– Melted butter: 90g<\/p>\n
– Butter: 50g
\n– Brown sugar: 50g
\n– Honey: 1 tablespoon
\n– Cream: 1 tablespoon
\n– Sliced almonds: 120g<\/p>\n
Total Time: 1 hour
\n– Preparation: 20 minutes
\n– Cooking: 40 minutes<\/p>\n
1. <\/p>\n
\n Whip the eggs and sugar until the mixture is foamy.<\/p>\n
2. <\/p>\n
\n Stir in the melted butter. Mix until smooth and even.<\/p>\n
3. <\/p>\n
\n Gradually add almond powder while continuously stirring to prevent clumping.<\/p>\n
4. <\/p>\n
\n Pour the mixture into a pre-lined or buttered mold.<\/p>\n
5. <\/p>\n
\n Bake in a preheated oven at 180\u00b0C (356\u00b0F) for about 20 minutes.<\/p>\n
6. <\/p>\n
\n While the cake bakes, combine butter, honey, cream, and sugar in a saucepan and let them melt over low heat.<\/p>\n
7. <\/p>\n
\n Thoroughly mix to coat the almonds.<\/p>\n
8. <\/p>\n
\n Take the cake out of the oven.<\/p>\n
9. <\/p>\n
\n Evenly spread the almond mixture over the entire surface of the cake.<\/p>\n
\n Place the cake back in the oven for an additional 20 minutes, or until the top is golden brown. Once removed from the oven, quickly run a knife along the edges of the mold before the caramel sets. Allow the cake to cool slightly before demolding and serving.<\/p>\n\n\n