Almond cake

The most delicious and fluffy almond cake is in this recipe. Try it!

Ingredient

For the sponge cake:

• 280 g almonds
• 8 egg whites at room temperature
• 180 g sugar
• 120 g flour

For the pastry cream:

• 1200 ml milk
• 200 g sugar
• 1 vanilla
• 40 g flour
• 40 g corn flour
• 6 egg yolks
• 70 g frozen butter
• 100 g almonds

For the syrup

• 250 g sugar
• 250 ml of water
• 1 tbsp. lemon juice
• 1 shot of bitter almond liqueur

For garnish:

• 600 ml cream cream 35%
• 200 g powdered sugar
• 300 g peeled and roasted almonds for garnish

Execution

For the sponge cake:

1. Put the almonds (with the peel) in the multi and grind them into a powder.
2. Beat the egg whites in the bowl of the mixer with the whisk, adding a little sugar continuously, until we achieve a firm and smooth meringue.
3. Remove the bucket from the mixer, add the almond powder, flour and
4. ightly mix the mixture with a fork.
5. Knead (butter-flour) 3 pans with a diameter of 20 cm.
6. Distribute the mixture inside and bake at 180 ° C for 15 ′.

For the pastry cream:

1. Put all the ingredients except the butter in a saucepan and beat well to homogenize.
2. Transfer the mixture to our hearth over medium heat and with a whisk stir until our cream thickens.
3. Finally, put the butter in cubes frozen in the hot cream and stir.
4. Put in a bowl and cover with cling film.
5. Refrigerate for at least 2 hours.
6. Then take it out and add the roasted almonds and chop well.

For the syrup

1. Put all the ingredients in a saucepan, put it on the fire and wheremelt the sugar, remove and set aside to cool.

For setting up

1. Brush the sponge cakes lightly.
2. Put the first sponge cake on a tray, spread half the cream on top pastry, after the second sponge cake, the rest of the cream, finally cover the dessert with the third sponge cake.
3. Put the sponge cake tower in the fridge for an hour.

For the garnish:

1. In the bowl of the mixer, beat the cream in whipped cream with powdered sugar.
2. Garnish our cake with roasted almonds.
3. Tips for almond cake
4. For the hoops you can also get the ones that are disposable, the round ones, otherwise bake in one and cut in 3 after the sponge cake, in this case it will take more time to bake dishonestly.
5. The syrup must be as cold as the sponge cake to make the syrup.
6. When you put the pastry cream in the fridge, when it cools down, beat it to fluff it either in the mixer with the wire or with a hand wire