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© NGV mbH, Photo: TLC Fotostudio
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Recipe of: © Monsieur Cuisine

Tree ring cake squares

MC plus
25 pieces
Easy
Ready in: 2:57 h
Preparation time: 30 min.
Created on: 05.10.2021
Last changes: 08.11.2021

MAKES 25 SLICES (CAKE TIN 26 X 27 CM)

FOR THE BATTER

  • 6 eggs at room temperature (medium)
  • 1 pinch of salt
  • 50 g whole almonds
  • 250 g soft butter
  • 200 g sugar
  • 1 sachet of vanilla sugar (8 g)
  • 1 tbsp rum
  • 100 g plain flour (type 405)
  • 100 g cornflour

FOR THE TOPPING

  • 200 g dark couverture
  • 15 g coconut oil

PLUS

  • fat for the cake tin
  • breadcrumbs for the cake tin

Nutrients

Per piece:

  • calorific value
    850 kj / 203 kcal
  • protein: 3 g
  • carbohydrates: 20 g
  • fat: 12 g
Instruction
Preparation time
30 min.
Ready in
2:57 h
  1. Insert the mixer attachment into the blender jug. Separate 4 eggs. Pour the egg whites into the blender jug and, with the measuring beaker in place, beat until stiff for 4 minutes 30 seconds/speed setting 4. Halfway through this process, add 1 pinch of salt through the lid opening. Decant the beaten egg white and place in the refrigerator. Rinse out the blender jug, and dry.
  2. Pre-heat the oven grill to 230 °C. Grease a tin (26 × 27 cm), and dust with breadcrumbs.
  3. Put the almonds into the blender jug and, with the measuring beaker in place, blitz for 15 seconds/speed setting 8. If necessary, use the spatula to scrape the mixture down the inside of the blender jug and, with the measuring beaker in place, mix again for another 10 seconds/speed setting 8. Use the spatula to scrape down the inside of the blender jug.
  4. Put the soft butter chopped into pieces, the sugar and the flour in the blender jug, and, with the measuring beaker in place, stir for 2 minutes/speed setting 4. At the remaining ingredients and, with the measuring beaker in place, stir for 1 minute/speed setting 4. Add the flour and cornflour, and, with the measuring beaker in place, stir for 30 seconds/speed setting 5. Use the spatula to scrape the mixture down the inside of the blender jug, and, with the measuring beaker in place, mix again for another 30 seconds/speed setting 5. Add the beaten egg white, and, with the measuring beaker in place, stir with the reverse button/1 minute/speed setting 3.
  5. Spread 3 tablespoons of the batter evenly on the base of the cake tin and bake in the oven for 3 minutes until light brown. Spread another 3 tablespoons of the batter on the baked base and bake this for 3 minutes until light brown. Repeat this procedure until all the batter is used up. (There should be enough batter for about 9 layers.)
  6. Allow the cake to cool a little and release from the tin. Clean the blender jug thoroughly.
  7. Put the couverture in roughly broken pieces into the blender jug, and, with the measuring beaker in place, chop for 15 seconds/speed setting 8. Use the spatula to scrape down the inside of the blender jug. Add the coconut oil, and, with the measuring beaker in place, melt for 3 minutes/50 °C/speed setting 1. Spread the couverture over the cake and smooth out. Allow the topping to harden for 2 hours, and then cut the cake into squares measuring 4 cm × 4 cm. The cake squares will keep for 5 days in an airtight tin.

 

TIPS

The cake tastes even better if steeped in rum a day before eating and then cut into squares.

If serving the cake to children, omit the rum.

The cake freezes very well without the topping.

 

VARIATIONS

Use Amaretto instead of rum, and add 2 tablespoons of cocoa powder in half the batter. Then alternate dark and light layers of batter, baking each layer in turn as above.

Replace the dark couverture with white.

 

 

Finished!

Bon appétit with Monsieur Cuisine