Supreme of Volcanoes

I present you the Supreme of Volcanoes, a pure almond delight. It is a flourless cake that literally melts in your mouth. I had discovered this cake under the name of “Visan cake” or “Délice des Amandiers” and it has completely bewitched me, to the point of looking for a long time for a way to approach this recipe. I tried several blends, cooked several trials before I came up with this result.

First of all, I would like to point out that this cake only comes into its own with whole blanched almonds that you grind yourself. Powdered almonds will not give the same result. The cake is really luscious with the little pieces of almonds that give a unique texture.

Recipe for 5 volcano supremes:

-4 eggs
-250g of blanched almonds
-180g of sugar
-90g of butter
-1/2 teaspoon liquid vanilla

Preheat the oven to 180°C.
Start by grinding the blanched almonds in a blender. It is better for this recipe to use whole almonds that you grind yourself, because in this way you will obtain a texture with some small pieces in the cake.

You just have to grind them into a powder (a little finer) than in the picture.

Separate the whites from the yolks.

Put the sugar and powdered almonds in a bowl.

Put the yolks (there are 4, but in the picture, only 2 because I did half!) the melted butter and the vanilla into the mixture.

Mix well.

Beat the egg whites until stiff.

Add first spoonful of snow white to almond mixture. Mix well and then add the remaining whites, lifting the dough so as not to “break” them.

Prepare 5 molds of 10cm diameter (or larger if you want a large cake). Place a piece of parchment paper cut to fit the bottom of the pan. Grease the sides of the molds with butter.

Pour the batter into the molds.

Bake at 180°C for 15 minutes. Lower the temperature of the oven to 150°C and cook for another 30 minutes. Watch the cooking process as not all ovens heat the same way. The cakes still need to be baked in the center.