An Original Recipe by L'École Varhona Makes 24 cakes
Category: Cakes and Tarts.
Difficulty: Medium


Almond Cake:
490 g whole eggs
140 g honey
240 g sugar
170 g almond flour
240 g all-purpose flour
  14 g baking powder
230 g whole milk
190 g clarified butter (melted)
Inspiration Crunchy Finishing:
  15 g cocoa butter
  35 g grapeseed oil


Almond Cake Mix
  • Mix together the eggs, honey and sugar.
  • Sift the flour and baking powder, then add these to the mix along with the powdered almond. 
  • Pour in the milk and clarified butter.
Inspiration Crunchy Finishing
  • Mix the melted Yuzu Inspiration and melted cocoa butter with the oil.
  • Use at 85-95 °F (30-35°C).


  • Prepare the cakes and add 20% (by weight) of the chopped Yuzu Inspiration Fill 5 cm cube molds with approx. 70g of the mixture. Bake at 340°F (170°C) for approximately 15 minutes or until golden brown. Then freeze.
  • Turn out the cakes and store them in the refrigerator.
  • Finish using a piping bag without a nozzle to make a dab of crunchy frosting (approx. 15 g) in the square mold you used for your cakes, then put the cake cubes straight back on top to partially ice them.