A customised recipe from the chef Christophe Declercq. Perfect birthday cake for my sister.

Preparation time 40 minutes .. Baking 10 + 15-20 minutes .. Durability 3 days

BISCUIT BATTER .. 6-8 pers, ø up to 25 cm

  • 180 g egg whites (about 5 pieces)
  • 180 g sugar
  • 315 g amandelbroyage
  • 30 g flour


  • 5 eggs
  • 250 g sugar
  • 150 g roasted pecans
  • 500 g soft butter


  • 10 g egg white
  • 65 g almonds shavings
  • 65 g sugar


Preheat the oven to 170°C.

Beat the egg whites until frothy. Partly Add the sugar and beat until stiff foam.
Mix the amandelbroyage with the flour (sieve they are not), and mix briefly by the foam.

Cover three trays (depending on the diameter of your cake) with parchment paper and spray the biscuit into the desired shape.

Bake the crisp biscuit off in 15 to 20 minutes (depending on size). Allow to cool.


Mix the eggs with the sugar and cook, whisking to about 37°C. Beat further cold to a solid and airy sponge batter.

Toast the pecans, cool and grind them in a blender. Beat the softened butter (or margarine) in an airy, white mass. Mix together the butter and ground nuts.

Stir the biscuit batter whipped by the nut butter until smooth butter cream.


Mix all ingredients together and bake about 10 minutes in preheated oven at 180°C.


Spray the first and second circular tufts nut butter cream and put them together. Brush the flat side of the third floor with a thin layer of butter cream, sprinkle with praline entirely and put the other two.

Finish the top with powdered sugar.

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