Page 292 - A Literary Holiday Cookbook

Makes 1 3¼” x 9” cake

“One day, tired of waiting for an opportunity, I moved the stone and at once heard an
astounding music: the monster was working at his Don Juan Triumphant, with every door in
his house wide open. I knew that this was the work of his life. I was careful not to stir.”

Don’t let this decadent dessert intimidate you: it’s actually very easy! The recipe for each
component is straightforward and fairly forgiving. The key to impressive presentation is
perfectly even layers, so be sure to spread the fillings right up to the edge and check that
each side of the cake is level before moving on to the next layer.

INGREDIENTS

For the Joconde

2 tablespoons butter

¾ cup almond flour
¾ cup powdered sugar

2 tablespoons all-purpose flour

3 eggs, lightly beaten
4 egg whites

1½ tablespoons granulated sugar

For the Buttercream

¾ cup butter, softened

3 cups powdered sugar, divided
1½ teaspoons almond extract

3 tablespoons milk, divided

For the Ganache

½ cup plus 2 tablespoons whipping cream, divided
2 cups semisweet chocolate chips

For the Strawberry Syrup
See recipe on page 248