Tronco de amendoa (almond log)

Description

A stunning dessert with chocolate milk-almond flavor!!! Highly recommend!

Ingredients

Butter

25 g
Chicken egg

6 piece
Sugar

155 g
Flour

70 g
Cocoa powder

15 g
Almonds

100 g
Milk

250 ml
Gelatin

5 piece
Alcohol

3 Tbsp
Cream

200 ml

Cooking

The oven heated to 180 degrees. Dough: 3 eggs whipped with 75 g of sugar in a foamy mass, add the flour, cocoa and melted butter. Baking lay oiled paper and spread the batter evenly, bake for 10-12 minutes.

Finely crushed on the plate of almonds to roast in a pan.

Pour into a saucepan, pour the milk and bring to boil, remove from heat, cover and leave for 30 minutes.

Ready cake carefully lay out on a towel sprinkled with sugar and remove the paper. Allow to cool and cut into pieces to fit the shape (form, size 23*7.5 cm 7 cm in height).

The form vystelit with cling film and put in the billet.

Soak the gelatin in cold water and leave to swell, milk with almonds grind in a blender, add the Amaretto - if you have 3 egg yolks and 60 grams of sugar. Cook in a water bath all the time whisking until creamy and smooth, about 10 minutes. Of gelatin to thoroughly clean the water and add it to the hot cream, carefully disturb until the gelatin is completely dissolved.

Put the saucepan with the cream in the ice water and mix until starts to thicken.

Whip the cream, separately, whip the protein with a pinch of salt and adding another 20 grams of sugar vzbit in a cool foam. At first the cream and then the whites and add the cream.