White chocolate cubes with almond cream

Name: White chocolate cubes with almond cream
Cook time: 1 h
Total time: 1 h
Yield: 35
Ingredients: 250 g soft butter or margarine; 250 g + 8 tablespoons sugar; 1 package Vanillin sugar; 1 pinch Salt; 4 Eggs (size M); 400 g Flour; 3 TSP Baking Powder; 100 ml Milk; 500 g Mascarpone; 100 g Whipped cream; 4 TABLESPOONS Almond liqueur; 50 g ground almonds without skin; 1/2 glass (225 g) Currant Jelly; 150 g white couverture; 20 g Coconut oil; 100 g Almond kernels; 7-10 Tbsp Grease; baking paper

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 35

250 g soft butter or margarine
250 g + 8 tablespoons sugar
1 package Vanillin sugar
1 pinch Salt
4 Eggs (size M)
400 g Flour
3 TSP Baking Powder
100 ml Milk
500 g Mascarpone
100 g Whipped cream
4 TABLESPOONS Almond liqueur
50 g ground almonds without skin
1/2 glass (225 g) Currant Jelly
150 g white couverture
20 g Coconut oil
100 g Almond kernels
7-10 Tbsp Grease
baking paper

Directions

1
Cream fat, 250 g sugar, vanillin sugar and salt with the whisk of the hand mixer. Stir in 4 eggs one after the other. Mix flour and baking powder and stir into the fat-egg mixture alternately with the milk. Grease the fat pan of the oven (32 x 39 cm), place the dough on top and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-15 minutes. Remove and let cool on a cake rack.
2
Mix mascarpone, cream, 5 tablespoons sugar, liqueur and ground almonds. Cut the cake in half and carefully remove from the baking tray. Place a baking frame around one half. Stir jelly until smooth and spread on top. Spread cream on top. Cover with the other cake plate. Chop the chocolate coating and melt with the coconut oil over a warm water bath while stirring. Remove the cake from the frame and cut into cubes (4 x 4 cm). Cover with couverture and leave to dry in a cool place. Caramelise 3 tbsp. sugar in a pan. Add almonds and turn in the caramel.
3
Chop the chocolate coating and melt with the coconut oil over a warm water bath while stirring. Remove the cake from the frame and cut into cubes (4 x 4 cm). Cover with couverture and leave to dry in a cool place. Caramelise 3 tbsp. sugar in a pan. Add almonds and turn in the caramel. Spread on a piece of baking paper and let it dry. Decorate cubes with caramel almonds
4
Waiting time approx. 30 minutes