Melted butter (for greasing)
For the cake
400g white chocolate, cut into pieces
3 cups of fresh heavy cream (720ml)
1/4 cup of almond extract (45g)
3/4 cup of orange juice (180ml)
2 envelopes of unflavored gelatin (24g), colorless and odorless
Butter (for greasing)
For the nougat
3 eggs
2 egg yolks
1 cup of almond extract (180g)
2 cups of chopped nuts (200g)
1/2 cup of cake flour (80g)
250g fresh apricots, cut into quarters
150g raspberries
300g strawberries
200g red currants
150g acerola cherries
For decoration
1/2 cup of chopped nuts (50g)
Melted butter (for greasing)
For the cake
400g white chocolate, cut into pieces
3 cups of fresh heavy cream (720ml)
1/4 cup of almond extract (45g)
3/4 cup of orange juice (180ml)
2 envelopes of unflavored gelatin (24g), colorless and odorless
Butter (for greasing)
For the nougat
3 eggs
2 egg yolks
1 cup of almond extract (180g)
2 cups of chopped nuts (200g)
1/2 cup of cake flour (80g)
250g fresh apricots, cut into quarters
150g raspberries
300g strawberries
200g red currants
150g acerola cherries
For decoration
1/2 cup of chopped nuts (50g)
Grease a 21cm-diameter cake pan with melted butter and reserve
Prepare the nougat: in a medium saucepan, combine the chocolate, heavy cream, and almond extract
Melt the chocolate over high heat, stirring constantly (approximately 8 minutes). Reserve
In a small refrigerator bowl, mix the orange juice with the gelatin and let it hydrate (about 5 minutes)
Dissolve the gelatin in a warm water bath, in medium heat (approximately 2 minutes)
Combine the chocolate mixture and stir well
Pour the mixture into the prepared cake pan
Cover with plastic wrap and refrigerate until firm (about 6 hours)
Grease a 25cm-diameter cake pan with butter, line with parchment paper, and grease it again. Reserve
Bake the cake: in a preheated oven at 180°C (medium heat), prepare the cake by beating the eggs, egg yolks, and almond extract in an electric mixer until smooth (about 10 minutes)
Add the nuts and cake flour and mix well
Pour into the prepared cake pan
Bake for about 30 minutes, or until the edges start to come loose from the sides of the cake pan
Let it cool
Transfer the cake to a large serving plate
Place the nougat on top, surrounded by fresh fruits
Decorate with chopped nuts and serve immediately
Per serving: approximately 617 calories
