Preparing the Almond Cake and Its Coulis
Step 1: Prepare the pan and the oven
Preheat the oven to 175°C (347°F). Generously grease a 23 cm (9-inch) round cake pan, then line the bottom with a disc of parchment paper. Lightly grease the parchment paper as well to make unmolding easier.
This preparation ensures the cake can be removed from the pan easily without damaging its delicate surface.
Step 2: Mix the dry ingredients
In a mixing bowl, combine the almond flour, sugar, baking powder, and salt using a whisk.
Take a moment to ensure the baking powder is evenly distributed throughout the mixture. Set aside while you prepare the other ingredients.
Step 3: Beat the egg whites
Place the egg whites in a clean, dry mixing bowl. Beat them with an electric mixer until they become frothy and firm enough to hold their shape (forming stiff peaks).
Set them aside carefully in another container. They will be folded into the batter at the end to add lightness to the cake.
Step 4: Work the butter and almond paste
In a large mixing bowl, beat the softened butter until it reaches a creamy, smooth consistency.
Gradually add the crumbled almond paste, a little at a time, while continuing to beat. Take the time to press any remaining pieces against the sides of the bowl to ensure the mixture is as smooth and uniform as possible.
This step is essential: properly incorporated almond paste will give the cake a more consistent texture and prevent the formation of dense, compact lumps. Step 5: Prepare the red berry coulis
While the mixture is resting, place the frozen red berries, sugar, and lemon juice into a blender.
Blend until you have a smooth purée. For an especially refined coulis, pass the mixture through a fine-mesh sieve, pressing down with a spatula to extract as much juice as possible.
Pour the coulis into a container, cover it, and place it in the refrigerator until ready to serve.
Tip: If you prefer a thicker coulis, heat it for a few minutes over low heat in a small saucepan, then let it cool before storing it in the refrigerator.
Step 6: Finish preparing the batter
Gradually add the mixture of ground almonds and sugar to the butter and almond paste. Beat at medium speed until the ingredients are well combined.
Next, incorporate the two egg yolks, then add the vanilla extract. Mix until the preparation is smooth and uniform.
If any small pieces of almond paste remain, gently press them against the sides of the bowl to break them down.
Step 7: Fold in the beaten egg whites
Using a flexible spatula, fold in the beaten egg whites in three batches.
Start by adding a small portion to loosen the batter. Then, fold in the rest using gentle, bottom-to-top motions, taking care not to deflate the egg whites.
Stop mixing as soon as the batter is uniform. This technique helps preserve some of the air incorporated into the egg whites, contributing to the cake’s moist, fluffy texture. Step 8: Bake the cake
Pour the batter into the prepared pan and spread it out evenly.
Bake for 25 to 30 minutes at 175°C (347°F). The top should be lightly golden, and the center should be set. To check if it is done, insert a toothpick into the middle of the cake; it should come out free of raw batter, though a few moist crumbs may remain.
If the cake browns too quickly, keep an eye on it toward the end of the baking time and ensure the center is fully cooked before removing it from the oven.
Step 9: Let it rest
Remove the cake from the oven and let it rest in the pan for about 5 to 10 minutes.
Then, carefully run a thin knife along the edge and invert the cake onto a wire rack. Remove the parchment paper and allow it to cool completely before decorating.
Cooling is important: a cake that is still warm is more fragile and may break when sliced.
Step 10: Decorate and serve
Place the cooled cake on a serving platter. Pour some of the red berry coulis over the top, or serve it on the side in a small sauce boat.
Add the fresh fruit just before serving to keep it looking fresh and glossy. You can finish with a light dusting of powdered sugar.
Slice into eight portions and enjoy this almond cake, with its delightful contrast between sweetness, a melt-in-the-mouth texture, and fruity freshness.
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