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\nI present you the Supreme of Volcanoes, a pure almond delight. It is a flourless cake that literally melts in your mouth. I had discovered this cake under the name of “Visan cake” or “D\u00e9lice des Amandiers” and it has completely bewitched me, to the point of looking for a long time for a way to approach this recipe. I tried several blends, cooked several trials before I came up with this result. <\/div>\n

\n<\/div>\n

<\/a><\/p>\n

\nFirst of all, I would like to point out that this cake only comes into its own with whole blanched almonds that you grind yourself. Powdered almonds will not give the same result. The cake is really luscious with the little pieces of almonds that give a unique texture. <\/b><\/p>\n
Recipe for 5 volcano supremes:<\/p><\/div>\n

\n
\n<\/b><\/span><\/div>\n

\n-4 eggs<\/span><\/b>
\n-250g of blanched almonds<\/span><\/b>
\n-180g of sugar<\/span><\/b><\/span><\/span><\/b>
\n-90g of butter<\/span><\/b>
\n-1\/2 teaspoon liquid vanilla<\/span><\/b>
\n
\n<\/b><\/span>
\nPreheat the oven to 180\u00b0C.<\/i>
\nStart by grinding the blanched almonds in a blender. It is better for this recipe to use whole almonds that you grind yourself, because in this way you will obtain a texture with some small pieces in the cake.<\/i><\/p>\n
\n<\/div>\n
\n
\n<\/i><\/div>\n
\n<\/a><\/i><\/div>\n

\n<\/i>
\nYou just have to grind them into a powder (a little finer) than in the picture. <\/i><\/span>
\n
\n<\/i><\/p>\n
\n<\/a><\/i><\/div>\n
\n
\n<\/i><\/div>\n
\nSeparate the whites from the yolks.<\/i><\/div>\n
\nPut the sugar and powdered almonds in a bowl.<\/i><\/div>\n
\n
\n<\/i><\/div>\n
\n <\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nPut the yolks (there are 4, but in the picture, only 2 because I did half!) the melted butter and the vanilla into the mixture.<\/i><\/div>\n
<\/p>\n
\n <\/a><\/div>\n
\n<\/div>\n
\nMix well.<\/div>\n
<\/p>\n
\n <\/a><\/div>\n
\n<\/div>\n
\n<\/div>\n
\nBeat the egg whites until stiff. <\/i><\/div>\n
\n<\/div>\n
\n <\/i><\/a><\/div>\n
<\/p>\n
\n<\/div>\n
\nAdd first spoonful of snow white to almond mixture. Mix well and then add the remaining whites, lifting the dough so as not to “break” them.<\/i><\/div>\n
<\/p>\n
\n <\/a><\/div>\n
\n
\n<\/i><\/div>\n
<\/p>\n
\n <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nPrepare 5 molds of 10cm diameter (or larger if you want a large cake). Place a piece of parchment paper cut to fit the bottom of the pan. Grease the sides of the molds with butter.<\/i><\/div>\n
\n
\n<\/i><\/div>\n
\n <\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nPour the batter into the molds. <\/i><\/div>\n
<\/p>\n
\n <\/a><\/div>\n
\n
\n<\/i><\/div>\n
\n
\n<\/i><\/div>\n
\nBake at 180\u00b0C for 15 minutes. Lower the temperature of the oven to 150\u00b0C and cook for another 30 minutes. Watch the cooking process as not all ovens heat the same way. The cakes still need to be baked in the center. <\/i><\/div>\n
\n
\n<\/i><\/div>\n
\n <\/i><\/a><\/div>\n\n
\n<\/i><\/div>\n
\nRemove from oven. Turn out and cool on a rack. <\/i><\/div>\n
\n<\/div>\n
\n <\/a><\/div>\n
\n<\/div>\n
\n<\/div>\n
\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"
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