Description
This cake contains quite a few sugar, almonds, a teeny bit of flour and oil. So it turns out very tender and soft. In most cases it is used for rolls, as prepared it is very soft and elastic. Also, this cake is a perfect base for desserts! Biscuit "Mona Lisa" is different from all other types of biscuits because it is not whipped eggs with sugar, and with almond-sugar powder 1 :1. "Mona Lisa" is traditionally baked very thin sheet and a very short time. The result is a flexible porous sponge. This cake has two remarkable properties: it is easily rolled into a roll without cracks and breaks (especially if you added butter), and it absorbs much of the syrup, taking it taste, it does not crumble, do not soak, not crushed under the weight of the cream. This cake stays fresh a long time.
Ingredients
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Chicken egg
4 piece
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Flour almond
50 g
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Sugar
50 g
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Butter
20 g
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Flour
20 g
Cooking
Take two eggs out of four, and 50 g of powdered sugar, whisk in the lush mass.
Add almond and wheat flour and whisk. With a mixer for about 10 minutes. If you are unable to find almond powder, you can make it yourself. First, be sure to clean the almonds from the skin - fill it with hot water for 10 minutes. Drain and rinse with cold water. Again cover with boiling water and let stand until cool water. The almonds will pop out of the peel. Before grinding it, you need to completely dry, at least overnight. And in the morning you can grind it in a coffee grinder or grinder.
Gradually introduce the cooled melted butter. Mix well - not a mixer, by hand.
The remaining 2 eggs divided into whites and yolks, we need only to whites. Protein whisk in the lush foam. Very carefully mix with the egg mass and put into the form. The dough will be quite liquid!!!
Bake at 200*C for 25 minutes. This cake is ideal for rolls, but he's also great in cakes and other desserts.
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