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9Ingredients
65Minutes
580Calories
Description
Buttery puff pastry is the base for this “layer cake” that features an ethereal macaroon filling, made by beating almond flour with powdered sugar and a little coffee powder, for subtle flavor, and then folding in a meringue (beaten egg whites and s…
gar) until combined but still light and airy, and then folding in chocolate chips. There’s more: a layer of Nutella is spread over the pastry, for more chocolatey, nutty goodness.
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Ingredients
US|METRIC
- 1 sheet pastry dough (puff)
- 150 grams almond flour
- 200 grams powdered sugar
- 50 grams granulated sugar
- 130 grams egg whites
- salt
- 1 teaspoon coffee (ground)
- chocolate chips
- Nutella
Directions
- Line a round cake pan with puff pastry dough and refrigerate it.
- Preheat the oven to 170C.
- Combine the almond flour with the powdered sugar and the coffee.
- Beat the egg whites to stiff peaks with a pinch of salt and gradually add the sugar.
- Add the beaten egg whites to the almond flour mixture, folding carefully.
- Add one large egg and approximately 100 milliliters of milk, folding in carefully with a spatula.
- Add the chocolate chips to the batter.
- Spread some Nutella on the puff pastry dough and add the batter on top.
- Bake for approximately 40 minutes.
- Remove the cake from the oven and cool.
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NutritionView More
580Calories
Sodium10% DV250mg
Fat38% DV25g
Protein25% DV13g
Carbs28% DV84g
Fiber20% DV5g
| Calories580Calories from Fat230 |
| % DAILY VALUE |
| Total Fat25g38% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol |
| Sodium250mg10% |
| Potassium140mg4% |
| Protein13g25% |
| Calories from Fat230 |
| % DAILY VALUE |
| Total Carbohydrate84g28% |
| Dietary Fiber5g20% |
| Sugars75g150% |
| Vitamin A |
| Vitamin C |
| Calcium |
| Iron |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Reviews(1)
★★★★★
Sasha K. 7 Jun 2015
★★★★★
Whenever I make a cake I always have the highest expectations; this cake met every single one of them. It was a very sweet cake that maintained an even amount of flavorful ness throughout it which I like. It was also very sponge-like giving it a nice texture when you eat it. It was one of the simplest recipes I have made in a long time and did not cause me to be stuck in the kitchen all day long like many other recipes. I will be making this 5 star recipe again next week for our friends.