MY SWISS CHOCOLATE ALMOND MOIST “PONQUÉ” CAKE, in a SWISS CHOCOLATE ALMOND LIQUOR SIMPLE SYRUP, with BERRIES and WHIPPED CREAM. YEP!
One of my favorites, or perhaps, my favorite cake. I have been making this cake for so many years that it is now a member of my family, smile. Ponqué is such a moist, sweet and flexible nice cake to make. You can eat it right after baking it without icing or soaking it with your favorite flavor simple syrup. Or, you can make it as fancy as a wedding cake in tiers.
Approximate Prep and Cooking Time: 45 minutes to 1 hour
Approximate Cost: $11.16 or $1.12 per serving
Difficulty Level: X Easy ____ Intermediate ____ Advanced
Ingredients for the Cake
1 ½ c. organic sugar (.60)
2 ¼ sticks of unsalted butter at room temperature ($2.25)
6 egg yolks (.96)
2 c. self-rising flour or cake flour (.75)
1 tbsp. Sweet Chocolate Almond liquor ($1.00)
1 container Whipped Cream ($1.85)
1 lb. fresh strawberries ($1.45)
Ingredients for the Sweet Chocolate Almond liquor syrup
½ c. granulated sugar (.30)
½ c. water (0)
2 tbsp. Sweet Chocolate Almond liquor ($2.00)
Preheat the oven at 235 degrees.
Butter the baking mold you will use. Set aside.
Shift the flour.
Separate the yolks from the whites.
In a med. size bowl beat the butter and sugar, then add the yolks one at a time.
Add 1 tbsp. of Sweet Chocolate Almond liquor.
Add the flour and mix just enough to blend.
Beat the egg whites in high for about 4 minutes. Then fold them into the flour mix until blend.
Pour into the baking mold, tap it several times to remove any air bubbles.
Bake at 325 degrees for about 40 to 45 minutes, until the center of the cake is done. Then remove from oven and let it cool before pouring the Sweet Chocolate Almond liquor syrup. The syrup renders about ¾ c.
While the cake bakes, prepare the Sweet Chocolate Almond liquor simple syrup by combining ½ c. of water and ½ c. sugar in a saucepan over med heat. Sir until sugar dissolves and cool completely before you add the liquor and pour it over the cake. Let it sit for about 20 minutes before
Serve with fresh strawberries and whipped cream. YUMMMMM!
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.