This recipe is so simple, will have to Tinker, but the result is worth it, besides, this cake is really good to freeze and serve later
You will need:
for almond basics:
– almonds — 150 g; sugar — 200 ml;
– egg (protein) — 5 PCs;
for oil cream:
– egg (yolks) — 5 PCs.;
cream (or milk) — 100 ml;
– sugar — 100 ml;
– butter — 175 g;
for decoration: almonds (flakes or chips) — 50 g
For the almond cake grind almonds in a blender in very small pieces, almost a flour.
Separate the yolks from the whites. Beat the whites to a stable foam, gently add sugar, mix and continue to beat until shiny dense foam. Add the almonds, mix gently from the bottom up, beat no more.
Half of the dough spread in the form of a circle with a diameter of 24 cm on baking paper. This can be done using a pastry bag or a regular spoon.
Bake at 160 C for about 25 minutes. Immediately after baking, flip the cake and to separate from the paper. To give the cakes to cool on a wire rack. Be very careful, cakes are fragile.
Then prepare the cream: 5 egg yolks beat with a mixer cream and sugar in a small saucepan. Bring to a boil, stirring constantly. Whisk and cook until thick, not allowing to boil. You can use a water bath. For flavor, add a few drops of vanilla essence.
Now let the cream cool down, cover it with cling film. Then add the butter and beat. Put the resulting cream in the fridge and let it harden.
Put half the butter cream on the cake, cover with second layer, top, then put the cream and blend with spoon, flatten. On top sprinkle with ground almonds (grind in a blender in not very fine crumb) or almond. Cake put in refrigerator to soak at least 8 hours.
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