Standardised recipe sheet

Title of recipe:

Almond cake, salted marzipan ice cream, strawberry jam, toasted

almonds.

Preparation time:

Cooking time:

Portion size:

Yield:

Ingredients / Quantity
Almond cake
Raw almonds 200g
Ground almonds 200g
Plain flour 300g
Caster sugar 400g
4 eggs
250g unsalted butter
60g brown sugar
strawberry jam
Almond essence

Marzipan ice cream

240ml cup heavy cream
5 egg yolks
100g cup granulated sugar, divided
1/2 teaspoon salt, divided
1 teaspoon pure almond extract
1/4 teaspoon pure vanilla extract
2/3 cup chopped almonds

Preparation method:
1. For cake, sift flour, baking powder and sugar & add ground
almonds.
2. Whisk SOFTENED butter with jam and add eggs gradually.
3. Fold in dry ingredients, and pour into greased cake tin. Bake 45
minutes until cooked.
4. Top cake with toasted almonds and almond brittle.
5. Heat cream, milk and almond extract till warm.
6. Whisk egg yolks and sugar till white. Slowly add milk to egg mix
always stirring then add back to pan. Cook low heat always
stirring until custard. Add marzipan.
7. Churn ice cream in machine following manufacturer instructions.

Required
techniques:

Cake production, sugar work, ice cream production, jam production.

Serving

Slice crusts off cake and serve in a rectangular shape cut. Cut cake

suggestion:
Storage:

in half and spread jam between layers. One scoop ice cream and 2
tbsp. of jam.