Almond cake

Almond cake

 

Cake turns out very rich, beware!))

You will need:

Dough:

Dried almonds — 300 g
sugar — 120 g
egg whites — 4 pieces
Lemon — 0.5 pc

Cream:

cream 33% — 200 g
milk — 80 ml
sugar — 80 g
egg yolks — 4 pieces
flour — 1 tbsp. l
vanilla to taste

Salted caramel:

sugar — 150 g
cream 33% — 100 ml
butter 35g
water — 25 ml
Salt — 0.5 tsp.
vanilla to taste

Decor:

dark chocolate — 130 g
cherry — 250 g
rose petals and pions
powdered sugar

How to cook:

W9LxmfdKQzE 1. Dried almonds in the skins grind in a food processor until flour (use a coffee grinder or blender, almond flour should get, rather than mashed).

2. Lemon zest to rub and squeeze the juice out of it. Mix lemon juice with zest and part of sugar (approximately 100 g), slowly add the almond flour.
Separately, whip the whites with a pinch of salt and the remaining sugar.
Gently stir in the beaten egg whites to the almond paste, the resulting dough is put into the form and send it in the oven for 35-40 minutes. at 180 C.

3. For the cream should be rubbed the egg yolks with the sugar, flour, vanilla and milk. Put the mixture on low heat and evaporate until, until it becomes thick. Cool.
Separately, whip the cream until stable peak.
Add the whipped cream to the yolk cream and stir until smooth.

4. caramel. In a separate bowl, heat the cream with the vanilla seeds and pod. Take the pod and put aside the cream aside.
The pot mix the remaining ingredients (butter, sugar, water, salt) solution and brought to the cover.
As soon as the mixture begins to bubble pour it warm the cream, stir, reduce heat and cover.
In addition to expectations, effortlessly and is not required, the mixture becomes viscous and caramel, it is time to pour it on forms, or use for a cake layer.
Caramel quickly thickens, can sugar, so do not hesitate and be careful to get burned sugar — it is very unpleasant.
I often cook this caramel, taste it simply magnificent and you can store it in the freezer for about a week — it is convenient. One day, I was too lazy and has simplified the process of preparation of caramel before, just all mixed, cover and leave to simmer. Surprisingly, caramel then turned me almost the same as usual, but this is not advice, maybe a coincidence, so do not be lazy)

R5b-p9Bqttc 5. Once finished almond cake to cool to room temperature, it should be cut into two parts.
Spread the cream over the entire bottom Korzh, cover his upper. It is possible to add cream to taste with salt caramel recipe which I have already described in detail.
Pour over top of cake with caramel and send the cake in the refrigerator for 30 minutes.

6. Make an unusual chocolate board is easier than it may seem, it is necessary to prepare only 2 sheets of A4 paper and melt the chocolate (chocolate is melted at a temperature of 60 ° C).
Spread the melted chocolate on the sheets, and carefully glue the sheets to the sides of the cake.
Send cake in such a state in the refrigerator for a couple of hours.
As soon as the cake will once again be at room temperature, you need to quickly, but gently remove the paper until the chocolate has begun to melt.

vG4qgxzaNRc 7. Now, an interesting point — the side edges of the chocolate will melt a bit and gain soldered form.
The result is a chocolate «bucket», which can be filled with anything. This time I chose cherry and flower petals, and even I was a little sprinkle snow result of powdered sugar.

Bon Appetit!

 

 

 

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