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Dessert

Brown Layered Cake

A layered cake made with ground almonds, confectioner's sugar, grated chocolate, flour, eggs, butter, butter cream, and whipped cream.

From the Recipes Wiki (Fandom) · 7 ingredients
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Why it works: Almond and flour are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 8,673 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Brown Layered Cake

Ingredients

Directions

Make the batter

  1. Beat the yolks with the sugar until foamy.

  2. Add the chocolate, almonds and flour. Mix well.

  3. Add the 12 whipped egg whites at the end. Fold in gently.

Bake and assemble

  1. Pour the mixture into the buttered baking pan. Bake at medium heat.

  2. Fill with butter cream. Cover with whipped cream.

Nutrition, whole recipe (rough)

897Calories
22 gProtein
33 gFat
126 gCarbs
What these numbers assume: 7 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Chocolate1 oz (28g) semisweet155
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Cream1 tbsp (15ml) heavy51
Sugar1 tbsp (12.5g) granulated49
Almond1 almond (1.2g)7

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Almond + flourtop 5% of all pairs
    Smell alikemoderate
    Cooked together8,673 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Almond + chocolatetop 9% of all pairs
    Smell alikemoderate
    Cooked together1,733 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

  4. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  5. Almond + buttertop 11% of all pairs
    Smell alikemoderate
    Cooked together9,245 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Whipped whites give the cake its light, airy structure, while the yolks add richness and colour.
Ground almonds
Provide the body and nutty flavour of the cake in place of much of the flour.
Grated chocolate
Adds deep flavour and richness, and helps set the crumb as it bakes.
Fine flour
Gives the batter enough structure to hold its shape while it bakes.
Confectioner's sugar
Sweetens the batter and helps the yolks whip to a foamy texture.

The step that matters

Folding in the egg whites. Whipped whites hold the cake's air. Folding gently, rather than stirring, keeps that air in the batter so the cake rises evenly instead of collapsing or turning dense.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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