Zuleika Cake
Submitted by geoflorence
Zuleika cake is a flourless almond cake with a tender, macaroon-like base crowned with a rich cooked egg yolk cream and toasted almonds. Naturally gluten-free and best made a day ahead.
YIELD
1 cakePREP
15 minCOOK
25 minREADY
4 hrsZuleika cake skips flour entirely. The base is nothing but ground almonds, superfine sugar and stiffly beaten egg whites, baked into a moist, faintly chewy layer somewhere between a financier and a macaroon. That also makes it naturally gluten-free, with no substitutions to fuss over.
The crown is a cooked cream icing, almost a custard, built from egg yolks, cream, sugar and butter simmered slowly until thick and glossy. It uses the yolks left from the whites in the base, so nothing goes to waste.
This is a make-ahead dessert by design. An overnight rest lets the cream set and soak gently into the almond layer, so the flavors meld and the cake slices clean. A scatter of toasted sliced almonds on top adds crunch.
Chef Tips
- Beat the egg whites to genuinely stiff peaks before folding. They are the only lift the base has, so don’t knock the air out.
- Cook the cream icing low and slow. If it threatens to curdle, a splash of boiling water as directed brings it back smooth.
- Make it the day before. The overnight rest sets the cream and lets everything come together.
- Toast the sliced almonds just to golden for the best crunch and aroma.
Variations
- Serve with a fresh fruit salad of strawberries, pineapple and kiwi to cut the richness.
- Pour a glass of sweet white wine or white port alongside, the classic pairing.
- Add a little almond extract or orange zest to the base for extra fragrance.
Ingredients
Directions
Grease a 28-cm/11-inch cake tin with a removable base with 2 teaspoon butter.
Coat with the breadcrumbs.
Preheat the oven to 200C/400F/Gas Mark 4.
Mix the almonds with the sugar.
Beat the egg whites to form stiff peaks.
Fold into the almond mixture.
Pour the mixture into the prepared cake tin.
Bake for 18 to 20 minutes in the bottom of the oven.
Mix all the ingredients for the icing in a saucepan.
Simmer slowly over low heat until the cream has thickened.
Add a little boiling water if the cream starts to separate or curdle.
Set aside to cool.
Spread or pipe the cream on top of the cake base.
Let the cake cool before serving, preferably overnight.
Variations: Serve the cake with fruit salad made with fresh strawberries, pineapple pieces and sliced kiwi fruit.
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