Fedora Cake

---

This cake was first presented in 1882 in Paris, following the premiere of the melodrama "Fedora", based on the play by Victorien Sardou. It was created in honour of the actress Sarah Bernhardt for her brilliant performance in the show.

This is a refined, elegant, and quite expensive cake ))

---

25 cm cake tin

Sponge:

• 9 egg whites
• 300 g sugar
• 400 g almond flour
• 1 tbsp lemon juice

1. Whisk the egg whites into a stiff foam, gradually adding the sugar.
2. Fold in the almond flour, then add the lemon juice.
3. Pour into the cake tin.
4. Bake at 170° for 1 hour.

Chocolate cream:

• 260 g dark chocolate (3 bars at 56%)
• 250 g butter
• 140 g icing sugar
• 20 ml cognac
• vanilla

1. Melt the chocolate with 50 ml of water in a double boiler.
2. Once cooled, add the icing sugar, vanilla, cognac, and butter. Blend with a hand blender until smooth.

Almond cream:

• 180 g almond flour
• 100 g icing sugar
• 150 ml light cream (10%)
• zest and juice of one lemon

1. Combine all ingredients in a bowl and blend with a hand blender until smooth.

Assembly:

1. Spread half of the chocolate cream over the cake and refrigerate for 10 minutes.
2. Then add the almond cream and refrigerate again.
3. Spread the remaining chocolate cream on top. Place the cake in the refrigerator.