This rich and elegant cake has an unusual and cryptic name: the first letter of each ingredient reveals the secret of its name. S for Sugar, C for Caramel, O for Eggs (Oeufs in French), F for Flour and A for Almonds. The SCOFA cake’s secret recipe was created in a French monastery, half a century ago. Its name is trademarked and the exact list of ingredients circulates discreetly amongst the quiet world of abbeys.
This recipe from Cuisine et Vins de France is a bit challenging and produces a very rich (oh, that buttercream center!) but elegant cake.
6 large eggs
125 g almond meal
200 g butter at room temperature
80 g powdered sugar (+ 1 TBsp for decoration)
320 g granulated sugar
70 f flour
7 TBsp milk (80 g)
Cover cookie sheet with parchment paper.
Preheat oven to 300 F.
Cover another large cookie sheet with parchment paper,
Separate egg yolks and whites. You will only need 5 whites.
Whip egg whites until soft and then gradually addi150 g granulated sugar until stiff peaks form. Add egg whites to batter with a spatula; Pour mixture into a ziploc bag and cut 1/2 inch hole in corner to create pastry bag.
Boil 150 g remaining sugar with 2 TBsp water for 2 minutes and pour into egg yolk mixture. Beat for 5 minutes.