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1
Prep work
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2
Warm unsalted butter to room temperature, or warm it by immersing in lukewarm water until it becomes soft.
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3
Also bring the eggs to room temperature.
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4
Beat the eggs and whisk with the brandy.
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5
Sift all of the dry ingredients marked together.
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6
Line the mold with parchment paper and preheat your oven to 170C.
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7
Make the batter:
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8
Whip the butter until it expands and becomes a rich cream.
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9
If you cream the butter well, it will be hard for the butter and eggs to separate when you add the eggs.
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10
Add sugar to the batter from Step 6 in 3 or 4 batches and mix until thick.
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11
Make sure to mix it very well!
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12
Add the brandy and egg mixture from Step 3 to the butter and sugar mixture in 5 or 6 small batches, mixing well to ensure it doesn't separate.
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13
Take the dry ingredients from Step 3 (marked ) along with almond flour and add to the mixture from Step 8 in 3 or more increments.
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14
The almond flour makes the cake moist.
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15
Pour the cake batter in Step 9 into the cake mould, and tap the bottom of the pan to make sure that the batter gets into all the corners.
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16
If you have batter left over, try adding your own flavours For example, dried fruits.
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17
Bake the Step 10 cake for 45 to 50 minutes.
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18
If you see the cake browning and it's looking like it might start to burn, cover with aluminum foil.
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19
15 minutes before the cake is finished baking, turn the pan in the oven to prevent unevenness.
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20
Check to see if the cake is done by inserting a skewer.
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21
If it comes out clean, it's done!
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22
Finally, we're going to brush the cake with brandy, so make especially sure that the cake is totally done.
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23
While the cake is still hot from the oven, brush half of the brandy on the cake.
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24
After the cake has cooled, brush the rest.
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25
Wrap the cake in plastic wrap, and place it in a plastic bag.
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26
Let the cake rest in the fridge for 7 days.
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27
In my case, I let it rest for 12 or 13 days.
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28
Top the cake to your liking with any remaining brandy.
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29
While the cake was resting in the fridge, the brandy and butter mingled to infuse the cake with moisture.
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30
If you wrap it, the cake can be a gift or present!
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31
I cut up broiled sweet chestnuts from a pastry shop and scattered on top The sweetness of the chestnuts comes out with each bite and it was very delicious!
