Preparation:
Peaheat oven to 375 degeees line the bottom of 2 10-inch springform pans with parchment combine 2 egg whites and almond paste in a bowl-mix well combine 12 egg yolks and 1/2 cup sugar in a mixer bowl beat for 2-3 minutes until sugar has dissolved, mixture is thick and pale yellow, and forms a ribbon when lifted and allowed to fall back into the bowl add the vanilla gradually add the yolk mixture to the almond paste mixture-mix gently, set aside in another bowl, whip the remaining 12 egg whites until foamy gradually add the remaining 2-1/4 cups sugar and beat to stiff peaks gently fold into the yolk mixture gently fold in the flour, without deflating the egg whites pour a little less than half of the batter into one of the prepared springform pans, and set aside sift the cocoa powder over the remaining batter and stir once or twice to partially mix, do not overmix pour into the other prepared springform pan bake both cakes @ 375 degrees for 25 minutes, until tops spring back when pressed lightly in the center remove from oven and allow to cool cut around the sides and remove from pan to prepare the buttercream: combine butter and margarine in a bowl-mix well combine 1 cup egg whites and 1 pound granulated sugar in a stainless steel bowl and set over simmering water whisk for 2-3 minutes just unitl sugar dissolves, without cooking egg whites remove from heat and beat with a mixer until cooled at forms stiff peaks reduce speed to low add vanilla, then butter mixture divide buttercream between two bowls add melted dark chocolate to one bowl-mix well add dark espresso coffee to the other bowl-mix well cut the almond spongecake into three even layers, each about 1/4-inch thick reserve top layer for another use cut the chocolate spongecake into three even layers, each about 1/4-inch thick place one of the chocolate spongecake layers onto a board combine kahlua and water-mix well moisten cake layer with kahlua mixture spread with a 1/4-inch layer of coffee buttercream place an almond spongecake layer on top brush with kahlua and spread with coffee buttercream top with a layer of chocolate spongecake brush with kahlua and spread with coffee buttercream, for a total of 2 chocolate and 2 almond spongecake layers do not brush the top layer with kahlua mixture chill for 15-20 minutes, until buttercream is set dip a serrated knife into hot water and wipe dry cut a cone-shaped crater from the center of the cake, 8-inches wide at the top and 2-inches wide at the bottom place your hand on top of the cone-shaped section Using a spatula, invert cone-shaped section onto your hand place the cone-shaped section, wide edge down, onto a cake board, set aside spread a 1/4-inch layer of chocolate buttercream into the crater of the cake place the reserved layer of chocolate spongecake on top of the cake and top with a cake board invert the cake so that the new chocolate layer is now on the bottom set aside for 30-45 minutes at room temperature to allow the buttercream to soften gently press the top of the cake down in the center to form a new crater spread this crater with a layer of chocolate buttercream place the cone-shaped section into the crater trim sides of cake to resemble it's original shape spread the remaining chocolate buttercream on the top and around the sides of the cake spoon the remaining coffee buttercream into a pastry bag, fitted with a #4 plain tip starting in the center, pipe the coffee buttercream on top in a spiral pattern to completely cover the top of the cake garnish with chocolate shavings serve at a cool room temperatu |
