VIENNESE CAKE

FOR THE CAKE

• 3/4 cup (115 g) peeled, sweet almonds
• 1/10 oz (3 g) bitter almonds or apricot kernels
• Generous 2/3 cup (137 g) sugar
• 1/4 cup plus 2 tbsp. (45 g) all-purpose flour
• 1 1/2 tbsp. (12 g) potato starch or cornstarch
• 1/4 cup (25 g) unsweetened cocoa powder
• Vanilla powder
• Salt
• 3 oz. (82 g) dark chocolate
• 5 tsp. (25 g) unsalted butter
• 5 large egg yolks
• 4 large egg whites

FOR THE FILLING

• 4 oz. (120 g) apricot jam
• 4 tsp. (20 ml) orange liqueur

FOR THE GLAZE

• 2/3 cup (170 ml) cream
• 5 tsp. (25 ml) glucose syrup
• 6 oz. (170 g) dark chocolate

INSTRUCTIONS:

1. Heat the oven to 350°F (180°C) and grease and flour a 9×5 inch (23×13 cm) pan.
2. In a food processor, finely grind the almonds with 2 tbsp (25 g) of sugar. Transfer to a bowl and then mix in the flour, starch, cocoa, vanilla, and a pinch of salt.
3. Melt the chocolate and butter together in a heatproof bowl that fits snugly over a pot of barely simmering water (or in the microwave). Stir occasionally until the chocolate is melted and smooth; remove from the heat.
4. In a bowl, beat the yolks with 4 tbsp. (50 g) of the sugar. In another bowl, beat the egg whites with 1/3 cup (62 g) of the sugar.
5. Lighten the beaten yolks with one-third of the beaten egg whites, then add the melted chocolate and butter.
6. Combine the mixture with the almonds, flour, starch, and cocoa. Fold in the remaining egg whites. Gently mix, using a soft spatula and stirring from the bottom up. Pour the mixture into the greased, floured pan.
7. Bake for 40 to 45 minutes. Let cool completely. Remove the cake from the pan and cut the cake horizontally into three layers.
8. Make the filling by stirring together the apricot jam and the orange liqueur in a bowl. Spread the filling between the cake layers, and spread more jam over the surface of the cake.
9. To make the glaze, chop the chocolate and put in a heatproof bowl. In a small saucepan, boil the cream with the glucose syrup and then pour over the chocolate. Stir with a wooden spoon until the mixture is smooth and velvety. Frost the cake with the glaze.