Step 10Īdd hot syrup to yolks in a slow stream (try to avoid beaters and side of bowl), beating, then add coffee mixture and beat until completely cool, 3 to 5 minutes. While syrup boils, beat yolks in a large bowl with cleaned beaters at medium speed 1 minute. Boil, without stirring, washing down any sugar crystals on side of pan with a pastry brush dipped in cold water, until syrup registers 238☏ on thermometer (soft-ball stage see cooks' note, below). Bring sugar and remaining 1/4 cup water to a boil in a very small heavy saucepan, stirring until sugar is dissolved. Stir together espresso powder and 1 tablespoon water until powder is dissolved. Remove from heat and stir in Cognac and coffee mixture. Reduce heat and simmer syrup, without stirring, 5 minutes. Bring sugar and remaining 1/2 cup water to a boil in a 1- to 2-quart heavy saucepan, stirring until sugar is dissolved. Trim outside edges slightly, then carefully peel paper from strips and squares and set back on paper. Loosen edges of cake with spatula, then transfer cake (on paper) to a cutting board. Step 5īake until very pale golden, 8 to 10 minutes, then cool in pan on a rack 10 minutes. Fold in butter, then pour batter evenly into baking pan, spreading gently and evenly with offset spatula and being careful not to deflate (batter will be about 1/4 inch thick). Step 4įold one third of whites into almond mixture to lighten, then fold in remaining whites gently but thoroughly. Add granulated sugar, then increase speed to high and beat until whites just hold stiff peaks. Add cream of tartar and salt and beat until whites just hold soft peaks. Step 3īeat egg whites in a bowl with cleaned beaters at medium speed until foamy. Resift cake flour over batter and gently fold in. Reduce speed to low, then add almond flour and confectioners sugar and mix until just combined. Step 2īeat whole eggs in a large bowl with a handheld electric mixer at high speed until eggs have tripled in volume and form a ribbon when beaters are lifted, 2 to 3 minutes. Dust pan with cake flour, knocking out excess. Butter baking pan, then line bottom with a sheet of parchment or wax paper, leaving a 1-inch overhang on short sides, and generously butter paper. Put oven rack in middle position and preheat oven to 425☏.
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