Illusion cakes / Cakes to share
Break-Apart Panforte Slab
The panforte cooked in a low rectangle receives a thin film of dark chocolate, marked in large tiles. Almonds and citrus appear when you cut a portion of this fake tablet.
Rectangle 18 x 24 cm, eighteen tiles to share in 12 parts / Cooked honey syrup, dense mixture and soft cooking
Kitchen Mode and Timer
Keep the recipe at hand during preparation.
Enables JavaScript to use the kitchen tools.
Visual Timer: Keeps this page open. It does not sound an alarm. The cooking remains to be monitored.
Dessert in this mood
The panforte cooked in a low rectangle receives a thin film of dark chocolate, marked in large tiles. Almonds and citrus appear when you cut a portion of this fake tablet. The corresponding shaping and assembly are detailed in the steps.
That's all you need!
Equip me with a pack.If you miss something, choose your ingredients from Monoprix and your utensils on Amazon. Adjust the quantities to your guests, then uncheck what you already have.
Choose the number of guests and uncheck what you already have at home.
This sheet indicates a yield in parts or in weight. Specify your basis for calculating the races.
Your selection contains only the checked items. Check products and availability at Monoprix for ingredients, on Amazon for utensils.
Amazon Affiliate Links. As an Amazon Associate, I earn from qualifying purchases.
Your choices are memorized on this device.
Preparation
- Line a rectangular mold 18 x 24 cm. Roast the almonds for 8 minutes at 150 °C and let cool.
- Mix almonds, peel, flour and spices. Heat honey and sugar in a saucepan up to 118 °C, measured with a thermometer.
- Pour the syrup over the dry ingredients and mix quickly with a solid spoon. Stir in the pan with the back of a lightly oiled spoon.
- Cook for 25 to 30 minutes at 150°C. The center remains flexible when hot. Cool for at least 3 hours before unmolding.
- Melt the chocolate and spread a thin layer over the top, without hiding the sides from the dried fruits. When it starts to take, mark with the back of a knife three strips of 6 cm then six strips of 4 cm to draw 18 tiles, without crossing the cake. Let it take 30 minutes then cut a tile to show the almonds. Serve the icing sugar separately if desired.
Preserve and Serve
10 days well packed in the cool and dry.
Baking tips for this recipe
- Preheat the oven according to the plug and prepare the mold before mixing the last ingredients.
- Uses the dimensions and cooking mode indicated: a higher or wider mold changes the cooking of the center.
- Follow the visual cues of step by step in addition to the duration. Respect the intended cooling before unmoulding or decorating.
Substitutions and variations
You can choose a sweeter or more full-bodied honey, keeping the indicated amount. Replacing honey with dry sugar, on the other hand, requires a review of the recipe.
Keep the type of chocolate provided for the structure or ganache. Switching from dark chocolate to white chocolate changes the balance: the quantities do not transpose directly.
More treats for your Christmas table
Recipes that share ingredients or the same preparation family.
Other wishes for Christmas
Trompe-l'oeil / 55 min of preparation
Chocolate Cake Small Suitcase
The cacao sponge is mounted in three plates with ganache rather than rolled. Two strips of marzipan and a small coated handle transform this low rectangle into a gourmet suitcase.
Ingredients & method ↗
Trompe-l'oeil / 35 min of preparation
Flat Gingerbread Chalets
Two low gingerbread cut into cottage facades carry a white roof and two almond windows. Everything rests on the flat, without hollow house or vertical assembly.
Ingredients & method ↗
Trompe-l'oeil / 50 min of preparation
Igloo Pudding with Cream
The demolded domed pudding receives a thin layer of mascarpone cream, marked by some wide grooves. A small slice removed at the front evokes an entrance and reveals the fruits.
Ingredients & method ↗