Belgian Miserable cake recipe | Cake

Belgian Miserable cake recipe

Ingredients for 6 people

Sponge

10 egg whites

70g sugar

300g sugar

400g ground almonds

80g flour

Buttercream

1 vanilla pod

150ml water

125g sugar

5 egg yolks

300g softened butter

Icing sugar

Cocoa powder

Tip

Make sure your butter and your egg yolk mixture are approximately the same temperature. Then your cream will not separate.

Instructions

Sponge

Preheat the oven to 180°C.

Lightly whisk the egg whites and add 80g sugar. Continue whisking until stiff.

Mix 400g sugar with the ground almonds and sieve together with the flour. Carefully but quickly fold into the egg whites.

Distribute the mixture evenly over a high-rimmed baking tray that is lined with greaseproof paper until you have a layer that is approximately 2 cm thick.

Bake for 30 minutes.

Turn the slab of sponge out onto a tea towel.

Buttercream

Slit the vanilla pod lengthwise and bring it to the boil with the water and sugar.

Whisk the egg yolks.

Remove the vanilla pod from the sugar syrup, pour the hot syrup onto the egg yolks and whisk until the mixture has cooled down.

Add the softened butter all at once and beat until a smooth cream is obtained.

To finish

Cut the edges from the slab of sponge, then cut it into two equal halves.

Put the buttercream into an icing bag with a round nozzle and pipe a layer of butter cream to one of the halves.

Place the other half on top and press down gently. Smooth the cream out evenly round the edges.

Liberally dust the top with icing sugar and, if desired, cocoa powder.

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