Reserve 60ml/4
tbsp of the butter icing for piping and use the rest
to sandwich the sponges together and cover the top
and side of the cake. Smooth the top with a palette
knife and serrate the side with a scraper.
Melt the
chocolate in a heat proof bowl over a pan of hot
water. Remove from the heat, then dip in half of
each almond at a slight angle. Leave to dry on
greaseproof paper. Return the chocolate to the pan
of hot water (off the heat) so it does not set.
Remove and allow to cool slightly.
Arrange the
almonds on top of the cake to represent flowers.
Place a chocolate-coated coffee bean in the flower
centers. Spoon the remaining melted chocolate into a
greaseproof paper piping bag; Cut a small piece off
the end in a straight line. Pipe the chocolate in
wavy lines over the top of the cake and in small
beads around the top edge.
Transfer the cake
to a serving plate. Place the reserved butter-cream
in a fresh piping bag fitted with a No 2 writing
nozzle. Pipe beads of icing all around the bottom of
the cake, then top with small beads of chocolate.
Gateaux Recipes - Coffee Almond Flower Gateau Recipe
