Description
Almond based, stunning, delicate cream - here the main advantages of this amazing Swedish cake. Refined taste and graceful flow make this a memorable dessert...
Ingredients
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Chicken egg
6 piece
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Cream
150 ml
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Sugar
150 g
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Powdered sugar
225 g
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Almonds
245 g
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Butter
100 g
Cooking
Here are our products that we are starting to work! In this recipe the almond is needed with the skin, so who grinds the almonds on their own, do not need to release the nuts from the skins, blend them so.
The first thing seperate eggs for the yolk and white in different containers.
In a saucepan pour 150 ml of cream, add 150 gr. sugar, put on stove and bring to a boil, stirring with a whisk. Remove from the heat to the side.
In a mixture of cream and sugar-entered gently, stirring constantly, egg yolks.
Return future the cream on the stove and on low heat, stirring constantly, heat over it until lightly thickened - about 5 minutes. Do not boil!!!
Remove the cookware from the heat and cover the cream with cling film, immersing the film on the surface of the cream. So. Set aside.
Now whisk 6 egg whites, gradually introducing parts of powdered sugar. Add the ground almonds and thoroughly but gently mix.
The oven pre-heated to 175 gr. Pour the dough into the laid paper baking form with a diameter of 26 see Bake 25-30 minutes.
On a dry pan fry until Golden brown the almonds for 2 minutes. Remove from the heat.
Ready cake remove from the oven on the grate of the form, not take out - let cool.
Soft butter, beat, then gradually add a spoonful of the egg-cream mixture, still whisking. Our wonderful cream is ready!
For the cake base gently apply the cream, leveling, not reaching the sides of 1 cm.
Decorate cake with almonds and powdered sugar.
Here he is our handsome!
And it razrezik!
Bon appetit!!!
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