Description
A festive and elegant layered dessert perfect for Christmas celebrations.
Ingredients
Scale
- 200g almond flour
- 150g sugar
- 4 eggs
- 100g dark chocolate
- 300ml heavy cream
- 150g raspberry puree
- 1 tsp vanilla extract
- gelatin sheets
- edible gold leaf for decoration
Instructions
- Preheat the oven to 180°C (350°F).
- In a bowl, mix almond flour and sugar.
- Add eggs one by one, mixing well after each.
- Pour the mixture into a baking pan and bake for 20 minutes.
- Let it cool completely.
- Melt dark chocolate and let it cool.
- Whip heavy cream until stiff peaks form.
- Fold in raspberry puree and vanilla extract into the whipped cream.
- Soak gelatin sheets in cold water, then dissolve in a small amount of warm water.
- Incorporate melted chocolate and gelatin into the cream mixture.
- Layer the cream mixture on top of the cooled cake.
- Chill in the refrigerator for at least 4 hours.
- Decorate with edible gold leaf before serving.
Notes
- Use fresh raspberries for garnish.
- Ensure the gelatin is fully dissolved before mixing.
- Can be made a day in advance.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking and Chilling
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 50mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
Keywords: Christmas entremet, festive dessert, layered dessert