Coffee Amandine Cake

• 1 Pate Sucree (with cocoa powder)
• 80 grams Unsalted butter
• 60 grams Sugar
• 20 grams Almond flour
• 1 less than 1/2 Whole egg
• 1 dash Vanilla oil
• 130 grams Cake flour
• 20 grams Cocoa powder
• 50 grams Unsalted butter
• 50 grams Raw cane sugar
• 1 Egg
• 60 grams Almond Powder
• 1 tbsp Instant coffee
• 1 tbsp Rum
• 30 grams Walnuts
• 50 grams Rum raisins
• 1 Sliced almonds
• 1 Apricot glaze
• 100 grams Powdered sugar
• 1 tbsp Water
• 1 tsp Lemon juice
• 1 tsp Rum

1. Make the cocoa crust (pate sucree).
2. Refer to
3. Make the coffee almond cream.
4. Dissolve the instant coffee into the rum.
5. Divide the raw cane sugar into 3 parts and mix into the softened butter one part at a time.
6. Add 1/3 of the well-beaten egg and mix.
7. Add 1/3 of the almond flour into Step 3 and mix well.
8. (If you add all the egg in at once, it will separate, so alternate adding it in).
9. Add the remaining egg and almond flour alternately one half at a time and mix well.
10. Add the rum-dissolved instant coffee from Step 2 into Step 5 and mix well.
11. Roast the walnuts at 150C, finely chop, and add to Step 6.
12. Add the rum raisins and mix well.
13. Brush Step 1 twice with the dorure and pour the cafe-style almond cream from Step 7 into the pre-baked cocoa crust and smooth the surface.
14. Top Step 8 with the almond slices, then bake at 170C for 25-30 minutes.
15. Once baked, let cool on a rack.
16. Remove Step 9 from the pan and spread the apricot glaze over the surface.
17. (You can add a bit of water to the apricot jam and warm it in the microwave.)
18. Make the glaze.
19. Put all the ingredients in a bowl and soften in a double boiler at 60C.
20. Brush the entire surface of Step 10 with the softened glaze and it's done.

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Taken from cookpad.com/us/recipes/147196-coffee-amandine-cake (may not work)