Description
Another recipe of "recycling" protein, no flour. French marjolaine cake, with a rich taste of nuts and air cakes, in composition resembling decoys, soft and fluffy, light, not cloying cream with coffee flavor. For the recipe, thank you so much elaizik - Elena Aizikovich.
Ingredients
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Almonds
1 cup
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Hazelnuts
1 cup
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Potato starch
2 Tbsp
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Sugar
1 cup
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Egg white
7 piece
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Citric acid
0.5 tsp
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Cream
1.5 cup
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Powdered sugar
3 Tbsp
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Instant coffee
2 tsp
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Liqueur
1 tsp
Cooking
Girls, that these packs are ready-sliced nuts of different kinds.
Nuts (peeled from the skin)- almond, hazelnut - fry without oil, cooling...
... mix with sugar and starch and grind
Almost to the "meal."
Whip the whites (stiff peaks) with salt and cream of Tartar (substitute citric acid). This cream is sold abroad, we have such a good no.))) [b]the words of the author.[/b]From the addition of salt ( in the beginning)
and acid (in the end) there is no "water" of proteins are released. The liquid at the bottom is a sign of improper technology whipping when the whites are whipped too much in the beginning or perevarivayutsya at the end.
To mix whites and walnut "flour" by "folding".
Form 30x40 cm ( or equivalent area). The form to lay baking paper, pour the batter and flatten.
Bake at 160C for 30-35 minutes until Browning. Cool on wire rack.
Whip the cream in a stable foam with the addition of sah. powder
Liquor and coffee at Your discretion, added that it.
in the end, add coffee and liqueur.
Cut the cake with a knife into 3 strips 10x40 cm (or according to your measurements). Cut on 2 parts. Fluff cream, collect and allow to stand in refrigerator for several hours.
Before serving, sprinkle with cocoa and garnish with nuts and allow to stand in the room for 20 minutes.
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