Whole wheat chocolate linzer cake
Preheat oven to 350F. Grease 2 round cake pans (maybe 8-9″ diameter)/line them with parchment paper.
100% whole wheat pastry flour – 3/4 cup (Try not to use the regular whole wheat flour, unless you want a very dense cake)
Cocoa powder – 3 tbsp
Baking powder – 1 tsp
Salt – 1/4 tsp
Whole almonds – 2/3 cup
Vegetable oil – 2 tbsp
Skim milk – 2 tbsp
Almond extract – 3/4 tsp
Large eggs – 4 (Separated, meaning white and yolks in separate bowls)
Sugar – 3/4 cups (I use a little less)
Vanilla essence – 1 tsp
Strawberry preserves – 3/4 cup
Confectioner’s sugar – Just enough to cover the top of the cake
Fresh strawberries – As many as you like!
Sift all the dry ingredients together and set aside.
Take the egg whites and beat them on low speed in a hand mixer till soft peaks form, slowly add 1/4 cup sugar and beat till you get stiff peaks.
Grind the almonds in a food processor, then add the milk, almond extract and vegetable oil and pulse till it forms a wet mass.
Beat the egg yolks & 1/2 cup of sugar separately in a bowl till the mixture turns pale yellow and creamy. Add vanilla essence.
Now add the almond mixture and mix till incorporated with the egg yolk mixture. Then add the flour mixture and fold/mix evenly.
Add one-third of the beaten egg whites and fold into the above mixture. Do not beat/whisk (as tough as it may be), then add the rest of the egg whites and fold till the batter looks even.
Divide equally into the two prepped pans and tap gently to settle the air bubbles.
Bake in a pre-heated oven for 10 min, turn the pans midway, then bake for another 10 min.
Cool completely on a cake rack for atleast an hour.
Spread the strawberry preserves evenly on top of one cake, and then place the other cake on top and press firmly.
I did have pre-powdered sugar with cardamom (Indian spice) and it co-ordinated pretty well with the cake.
Dust the powdered sugar on top and decorate with fresh strawberries. Cut yourself a slice and enjoy!