Ponche Segoviano with a Twist

Ingredients

• 250g (2 cups) finely ground almonds 250g (2 cups) finely ground almonds
• 200g (1 cup) granulated sugar 200g (1 cup) granulated sugar
• 6 large eggs 6 large eggs
• 1 tsp almond extract 1 tsp almond extract
• 200g (1 cup) unsalted butter, melted 200g (1 cup) unsalted butter, melted
• 250ml (1 cup) whole milk 250ml (1 cup) whole milk
• 250ml (1 cup) heavy cream 250ml (1 cup) heavy cream
• 4 large egg yolks 4 large egg yolks
• 100g (1/2 cup) granulated sugar 100g (1/2 cup) granulated sugar
• 2 tbsp cornstarch 2 tbsp cornstarch
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 30g, 12g
• Carbohydrates (total, sugars): 40g, 30g
• Protein: 9g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and flour a round cake pan.
2. 2.
   In a large mixing bowl, combine the finely ground almonds, granulated sugar, eggs, almond extract, and melted butter. Mix until well combined.
3. 3.
   Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
4. 4.
   While the cake is baking, prepare the custard filling. In a saucepan, heat the milk and cream over medium heat until it begins to simmer.
5. 5.
   In a separate bowl, whisk together the egg yolks, granulated sugar, and cornstarch until smooth. Slowly pour the hot milk mixture into the egg yolk mixture, whisking constantly.
6. 6.
   Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon. Remove from heat and let it cool.
7. 7.
   Once the cake has cooled, carefully slice it horizontally into two equal layers.
8. 8.
   Spread a generous amount of the custard filling onto the bottom layer of the cake. Place the second layer on top and press gently.
9. 9.
   Dust the top of the cake with powdered sugar. Refrigerate for at least 2 hours before serving to allow the flavors to meld together.
10. 10.
    Slice and serve chilled. Enjoy!

Treat your ingredients with care...

• Almonds — Make sure to use finely ground almonds for the cake batter to achieve a moist and tender texture.
• Cornstarch — Whisk the cornstarch with the egg yolks and sugar thoroughly to avoid lumps in the custard filling.

Tips & Tricks

• For an extra touch of flavor, you can add a splash of Amaretto or almond liqueur to the custard filling.
• To enhance the presentation, garnish the top of the cake with toasted sliced almonds before dusting with powdered sugar.
• If you prefer a lighter version, you can substitute half of the heavy cream with whole milk in the custard filling.

Serving advice

Serve the Ponche Segoviano chilled for the best taste and texture. It pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream.

Presentation advice

To create an elegant presentation, dust the serving plates with a sprinkle of powdered sugar before placing a slice of Ponche Segoviano on each plate. Add a sprig of fresh mint or a raspberry as a garnish for a pop of color.