Autor’s recipes / Cakes

almond cake
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Almonds are confectionery gold. In its raw form this nut is not remarkable. But in the form of flour or slice it is very valuable ingredient for dessert.

I like tall cakes, it is uncomfortable to eat these ones, but it looks amazing! This dessert is reminiscent of «Napoleon», but it is an almond version.

Just shortcakes is also dry, except that they are biscuity, not puff, and are impregnated with a cream for a soft and gentle consistency. Top, for the beauty, is covered with caramel jelly of red berries.

biscuit recipe:

  • 7 eggs
  • 200 grams of sugar
  • 330 grams of almond slice

to do:

Fry the slice of raw almonds in the oven at 170 degrees until golden hue. Separate the yolks from the whites. Beat the egg yolks with 150 grams of of sugar. Remember that the proportions of sugar in the yolks are always greater than when whipping whites. Thus, the slice has been ready.

When cooled, crumble it not very small — do not lead to a state of crumbs. Now whisk the whites with remaining 50 grams of sugar. Whites, in contrast to the yolk, have to beat with no sugar, and only when they will take consistence of «cloud», we would enter the sugar. Now stir a mixture of egg yolk or whites by shovel or hand, adding a little almond.

Exactly smudge it on a baking sheet with parchment. Get about three — five sheets. Bake them together or individually at temperature of 175 degrees. The hardest part is does not dry up, otherwise sheets will break or stick. Now prepare the cream …

cream recipe:

  • 7 chicken egg yolks
  • 200 grams of sugar
  • 70 ml of water
  • 15 ml of almond sling
  • 30 ml of liquor «Amaretto»
  • 3 sheets of gelatin (approximately 10 grams)
  • 500 ml of whipping cream

to do:

Soak sheets of gelatin in cold water. Beat the egg yolks in the mixer by «whisk». Pour water in the sugar and put it on the stove, it is necessary to boil. After that just fill thick hot syrup in the whipped yolks. Enter almond syrup and liqueur «amaretto» while beating. Following add already soaked gelatin.

Stir, pour into a bowl and let cool down. Now you have to whip the cream, they have to be cold, otherwise they will fold. And can not enter into the hot or warm cream, otherwise the outcome will be the same – fold… As the cream has cooled, enter whipped cream, stir and… Ready!

jelly recipe:

  • 300 ml of water
  • 100 grams of sugar
  • 15 grams of gelatin sheet
  • 10 ml of cherry syrup
  • 5 ml of red oil dye

to do:

Soak gelatin as always in cold water. Put sugar with water on the fire — it is necessary to boil the mixture. Remove from the stove, enter gelatin, syrup and dye. Stir and leave to cool. Cut biscuits, prepare the form (I hold together two small forms with scotch).

Close the bottom of the mold with parchment on the foil — cream is liquid, may to leak. Layering: biscuit-cream-biscuit … how it will harden, cook jelly, cool and pour on top. Decorate with roasted almond slice and enjoy!

bon appetite…

Preparation
17
times

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