- Stand Mixer (KitchenAid): An indispensable tool for mixing cake batter and mascarpone frosting efficiently.
- Electric Whisk: Essential for whipping up the mascarpone cheese and butter quickly to make a smooth, airy frosting.
- Silicone Spatula: Useful for mixing ingredients together, scraping bowls cleanly, and spreading frosting evenly on cakes.
- Springform Pan (9-inch): The ideal size for baking a single layer of an almond praline cake.
- Baking Sheet: Necessary if you need to roast nuts or make any chocolate components, like the bark mentioned in your recipe.
- Digital Food Scale: Ensures accurate measurements for ingredients, critical in precise baking and decoration tasks.
- Piping Bag with Star Tip: Great for applying frosting to the cake layers and creating decorative elements.
- Cooling Rack: Helps cool your baked goods evenly by allowing air circulation underneath.
1 1/4 cups heavy whipping cream
3 tablespoons (packed) dark brown sugar
10 ounces bittersweet or semisweet chocolate, chopped
1 1/2 cups cake flour
2 1/4 teaspoons baking powder
3/4 teaspoon salt
1 cup (packed) dark brown sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3 7-ounce packages almond paste,* crumbled into 1-inch pieces
7 large eggs
1 tablespoon vanilla extract
1 3/4 teaspoons almond extract
1 cup sugar
2 cups whole almonds, toasted
1 1/2 8-ounce containers mascarpone cheese**
1 1/2 cups chilled heavy whipping cream
3 tablespoons sugar
1 tablespoon vanilla extract
4 ounces bittersweet chocolate, chopped
*Available in the baking section of most supermarkets and at specialty foods stores.
**Italian cream cheese; available at many supermarkets and Italian markets.
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
About