Description
Gentle gentle! Cakes literally melt in your mouth. A real treat for the sweet tooth. These wonderful cakes are the perfect end of the festive lunch or dinner.
Ingredients
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Almonds
70 g
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Flour
20 g
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Powdered sugar
50 g
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Chicken egg
2 piece
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Egg white
2 piece
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Butter
20 g
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Vegetable oil
1 Tbsp
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Egg white
1 piece
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Salt
1 pinch
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Powdered sugar
150 g
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Lemon juice
1 Tbsp
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Jam
1 Tbsp
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Jam
4 Tbsp
Cooking
Almond grind in a blender to a state of very fine crumbs.
Two eggs and powdered sugar beat with a mixer in a magnificent mass.
Add wheat flour and almond meal and whisk again. Pour the mixture of melted cooled butter and mix well.
Proteins vzbit in the stable foam.
And gently combine with the prepared mass.
The dough will be quite liquid.
Pour the batter into a greased vegetative or butter form. (the size of my form, 20*20 cm). Bake in a preheated 200* oven for 20-25 minutes.
Ready biscuit cool down a bit first in the form, and then upload it to the grid.
The cooled cake cut into two parts.
One part to impregnate with jam and cover with the second. While we prepare the frosting, the cake is better to go in the fridge.
To prepare glaze, in a chilled whites to add a small pinch of salt and whisk. As the thick mass, gradually add the lemon juice. Then, without ceasing to whisk, small portions to enter the powdered sugar. The glaze is ready when the protein mass is not easily flows with the Corolla and falls with it. For color I added a tablespoon of jam.
Glaze to cover the top of the biscuit and leave to stand for 35-40 minutes aside so the icing seized. Otherwise cutting the sponge cake into pieces would not be very convenient.
Cut the sponge cake into squares. Decorate as desired. I put on cakes, berries cherries.
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