Ingredients
Almond Cake Variation 1
150 g / 5.2 oz California Almond Paste
50 g / 1.7 oz Egg white
140 g / 4.9 oz Granulated sugar
2 ea Fresh lemon, zest
100 g / 3.5 oz Whole eggs
150 g / 5.2 oz Butter, liquid
100 g / 3.5 oz Pastry flour

Almond Cake Variation 2
100 g / 3.5 oz California Almond Paste
200 g / 7.0 oz Butter, unsalted, soft
160 g / 5.6 oz Granulated sugar
1 g / 0.3 oz Fleur de Sel ( sea salt)
2 ea Fresh lemon, zest
40 g / 1.4 oz Heavy cream 35%, liquid
100 g / 3.5 oz Egg yolk
110 g / 3.8 oz Whole eggs
100 g / 3.5 oz Pastry flour
2 g / 0.7 oz Baking powder
50 g / 1.7 oz Almond Flour

Chocolate Cake
120 g / 4.2 oz Butter, unsalted, soft
320 g /11.2 oz California Almond Paste
40 g / 1.4 oz Granulated sugar
100 g / 3.5 oz Maracaibo 65%,
200 g / 7.0 oz Whole eggs
40 g / 1.4 oz Pastry flour
20 g / 0.7 oz Cocoa Powder

Butter Cream
300 g / 10.5 oz Granulated sugar
10 g / 0.3 oz Water
200 g / 7.0 oz Egg white
100 g / 3.5 oz Milk
120 g / 4.2 oz Egg yolk
460 g / 16.1 oz Butter, unsalted, soft

Vanilla Cream
1000 g / 35.0 oz Milk 120 g / 4.2 oz Vanilla Cream Powder 180 g / 6.3 oz Granulated sugar

Chocolate Crémeux
100 g / 3.5 oz Milk
400 g / 14.0 oz Heavy cream 35%, liquid
120 g / 4.2 oz Egg yolk
60 g / 2.1 oz Granulated sugar
300 g / 10.5 oz Maracaibo 65%,

Preparation
Almond Cake Variation 1
Mix California Almond Paste, fresh lemon zest, granulated sugar and egg white well. Slowly incorporate whole eggs. Step by step add liquid warm butter and pastry flour until smooth. Do not over mix the cake batter. Fill up 1/3 in muffins paper cups, add various cut fruit and fill up with the left over mixture. Bake in a pre-heated oven at 200°C/ 392°F for about 25 minutes.

Almond Cake Variation 2
Mix California Almond Paste well, add egg yolk and whole eggs slowly and mix until smooth. Whip soft butter, fleur de sel, lemon zest and granulated sugar. Slowly incorporate egg mixture with the butter. Add slowly Almond Flour, sieved pastry flour and baking powder, incorporate slowly with a spatula. Fill up in muffins paper cups and bake in a pre-heated oven at 180°C/365°F.

Chocolate Cake
Warm up California Almond Paste, add soft butter, granulated sugar and mix everything slowly together. Add liquid warm Maracaibo 65%. Incorporate slowly whole eggs, sieved pastry flour and Cocoa Powder. Fill up in muffins paper cups and bake in a pre-heated oven at 210°F for 18- 20 minutes.

Butter Cream
Cook water and granulated sugar up to 121°C/249°F. Whip egg white, add slowly cooked sugar into the egg white (Meringue Italienne). Boil milk, add to egg yolk and cook to Cream Anglaise 85°C/217°F. Whip soft butter, add warm Cream Anglaise slowly and incorporate the cooked meringue.

Vanilla Cream
Mix 1/3 of cold milk together with Vanilla Cream Powder. Rest of the milk boil with granulated sugar. Mix Vanilla Cream Powder mixture with hot milk and cook to a pastry cream. Cool down in refrigerator.

Chocolate Crémeux
Boil milk and heavy cream liquid. Mix granulated sugar and egg yolk together. Add boiled liquid to egg yolk and cook to Cream Anglaise 85°C/217°F. Strain and add to Maracaibo 65%. Let it set in the refrigerator for 24 hours. Whip slowly and pipe on the Chocolate cake by using a pastry bag.

Setting
Mix two parts of butter cream and one part of Vanilla Cream together. Pipe on the cup cakes by using a star tube rosette. Decorate individually with colored transfer sheets, roasted nuts and candied orange sticks. For the Variation 2 can be also used Caramel Brûlée, Maracaibo Piemont Gianduja. Pipe them into the cake mixture and bake. To obtain pistachio flavor use 15% Pistachio Paste.

Specialty Ingredients
#90351 Hazelnut Flour
#31118 FELCHLIN-Swiss MARACAIBO 65%
#31301 FELCHLIN-Swiss COCOA POWDER
#31345 FELCHLIN-Swiss CALIFORNIA ALMOND PASTE
#31350 FELCHLIN-Swiss VANILLA CRÈAM POWDER
#31358 FELCHLIN-Swiss MARACAIBO PIEMONT GIANDUJA
#31362 FELCHLIN-Swiss CARAMEL BRULEE WITH FLEUR DE SEL
#31375 FELCHLIN-Swiss PISTACHIO PASTE