12 October 2015,14:02 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Beat the egg whites until they form stiff peaks. Cream the butter, setting the beater at the highest speed.
  • Add the sugar, vanilla sugar, and the egg yolks at 30 second intervals, beating well after each addition.
  • Sift the flour with the cornstarch, combine with the ground almonds and gradually beat this into the butter with the beaters at medium speed.
  • Add the cardamom, cinnamon, rosewater, and rum, and then carefully fold in the egg whites.
  • Line half of baking pan with nonstick baking paper. Use a dough scraper to spread a wafer-thin layer of the dough on the paper and bake it in a preheated 425°F/21 5°C oven for around 5 minutes.
  • Remove the baking pan from the oven, spread another layer of the dough over the first and bake in the same way as the first. Repeat this for 6-8 layers in total.
  • Place the layers on top of one another and cut the cake into squares or triangles. Allow to cool.
  • Chop up the chocolate couverture, place in a bain-marie or basin over water on a low heat and stir until smooth.
  • Pick up the squares or triangles with a fork and dip them in the frosting, holding them up until they stop dripping.
  • Place them on a wire rack and use the fork to draw decorative wavy lines in the frosting. Store in an airtight container.


For the dough

  • 5 egg whites 
  • 200 grams softened butter 
  • 200 grams sugar
  • 1 package vanilla sugar
  • 5 egg yolks
  • 200 grams all-purpose flour
  • 6 tablespoon cornstarch
  • 75 grams ground almonds
  • Pinch of ground cardamom 
  • 1 teaspoon ground cinnamon 
  • 1 tablespoon rosewater 
  • 1 tablespoon rum

For the frosting

  • 200 grams couverture (plain, white, or milk chocolate)

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