Almond Shamah Chiffon

I was a little late with this cake. I saw everyone’s posts for last weekend’s Heavenly Cakes project and just couldn’t resist making it myself. It looked so good, and I love Amaretto, and I knew I already had some blanched almonds in the freezer, so what could go wrong, right? All I would need to pick up was the seedless raspberry jam.

So, Tuesday night, I started at about 6:30, and got everything ready for the cake. First, toast the almonds.

Toasted Almonds
Toasted Almonds

Those get ground up with a bit of the flour, then add the rest of the dry ingredients. I guess I missed taking a picture of this, but it’s really not all that interesting. I did discover that our food processor’s blade doesn’t quite sit on the bottom of the bowl, so you’re constantly having to stop and move things around a bit, but I eventually got things ground up. I guess I never noticed this because Jay really does all the cooking, and I don’t use the food processor that often for baking.

You then beat the egg yolks and sugar, until they go from this colour….

Egg and sugar
Egg and sugar

… to about this colour:
Yolk mixture with oil, water, and extracts
Yolk mixture with oil, water, and extracts

Dust the flour mixture over the egg yolk mixture and set it aside.

Flour Mixture
Flour Mixture

Now go wash your bowl and whisk beater. Go on. I’ll wait. What? You want ME to wash it? Ok, fine. 😛

Somehow, I missed getting a picture of the beaten egg whites (recurring theme, anyone?), but hey.. you know what those look like by now. Fold the flour into the yolk mixture, then lighten that with some of the egg whites, then fold in the rest of the egg whites. Divide it between your prepared pans.

Ready for the oven
Ready for the oven

After they’ve baked, you need to do a bit of flipping things around to ensure they’re both cooling right side up, but that’s not too hard, as long as you have 3 cooling racks ready to go.

Cooling
Cooling

While my cakes were baking, I finished up the dishes from baking and supper. Jay had made a delicious rosé sauce and spaghetti squash to serve it on, so there was a few pots and whatnot to clean up. I looked at the clock when the cakes came out, and wow! It was only 7:30. I’m on a roll! Dishes done, cakes cooling… time to get the Amaretto syrup started while those guys cool. *reach up to the top shelf of my cabinet* Uh oh. Where’s my Amaretto? That’s the one liquor I normally keep in stock!

So, when you get back from the 1 hr round trip to the nearest LCBO, you need to scrape (or in the case of the bottom crust, which has parchment stuck to it, peel) the crusts off the top & bottom of the tiers so that you can soak them with Amaretto syrup. I ended up taking about 1/4″ or so off the top of my tiers just to get them nice and level. I also took a hint out of the Cake Bible (I think it was in the instructions for whatever the strawberry showcase cake was that had a chocolate génoise as the base), and used a dental syringe that my husband never ended up using after having some work done a while back. I know it’s a lousy picture, but you get the idea.

Syringe of Syrupy Goodness!
Syringe of Syrupy Goodness!

Since there’s about a cup of liquid, you’ll be putting about 1/4 cup on each side of the layers, so I didn’t want to even think of attempting to brush that quantity of syrup onto anything.

I ended up making the raspberry mousseline from the Miette Tomboy recipe, because I didn’t know how long I could expect the whipped cream to hold up, and I wanted to let this sit with the syrup for a day before eating. By this point in the night, I was getting a little impatient and tired, so I didn’t really take any good pictures of the process of making the mousseline. It curdled horribly, too, so I can’t say it was my most successful frosting experience. I took Rose’s advice and warmed it up a little, then beat it some, then warmed a little more… finally got something that kinda vaguely resembled a buttercream and put it on my cake.

10:30pm
10:30pm

I had pretty much exactly the right amount of frosting. I think I’d want a little more if I were making this for a particular occasion, because the frosting on the sides is really more of a crumb coat than anything.

Pretty Cake Dome from Jay
Pretty Cake Dome from Jay
Advertisements

2 thoughts on “Almond Shamah Chiffon

  1. Great write up. My raspberry whipped cream held up well, but I was really interested in knowing how this cake was going to taste with strawberry whipped cream or mousseline. Too bad we can’t trade a slice each.

    🙂
    ButterYum
    PS – one word on the dome… I once put a lovely, fully decorated cake under a glass dome. Several hours later I noticed the frosting was dripping down the sides of the cake. Apparently the lighting in the kitchen and the glass dome acted like a huge magnifying glass under the sun. Lesson learned – never made that mistake again!

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s