Almond cake:
70 g of sugar
80 g soft butter
85 g of almond powder
60 g of flour
2 eggs
3 g of baking powder
-For the Kyoto mold from Silikomart :
Preheat the oven to 155°C
Whisk together the soft butter and sugar
Add the almond powder
Add the eggs and mix
Pour in the flour, baking powder and mix
Pour the dough into the previously buttered mold
Bake for about 45 minutes
When the cake is cold
Fill the inside with caramel cream
Rock icing:
160 g of chocolate
20 g of oil
40 g chopped almonds
Melt the chocolate in a bain marie
Add the oil and chopped almonds, mix well
Leave to cool a little before topping the cake with it.
Refrigerate for 1 hour
Garnish the top of the cake using a St Honore nozzle
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