Description
Light, delicate, airy, moderately sweet almond biscuit. Exquisite, delicate and refined. Soft, fragrant and quite juicy even without any impregnation. Help yourself, it's delicious!
Ingredients
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Chicken egg
5 piece
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Sugar
150 g
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Flour
100 g
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Almonds
100 g
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Corn starch
30 g
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Salt
1 pinch
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Butter
70 g
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Cream
100 ml
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Dark chocolate
100 g
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Olive oil
1 tsp
Cooking
All ingredients should be prepared in advance, as the process will go very quickly, even rapidly. Proteins separated from the yolks. Melt the butter, cool. Almonds peel and dry in the oven or on a dry pan. Measure out the sugar. (100 g and 50 g) Sift the flour with starch. To turn on the oven to preheat, set the temperature to 180°. The bottom of a split form (diameter 20 cm) to lay baking paper. The sides and bottom of the mold greased with olive oil.
So... whip the egg Yolks with sugar (100 g) in a lush thick mass. (at highest speed of mixer, about 3 minutes will be enough)
At this time, grind the almonds into a fine crumb, but not to flour.
In the sugar-yolk mass pour almond crumbs, pour melted butter. Stir with a WHISK, just a few movements.
Beat the whites with the salt until stiff. Still whisking, add sugar. (50 g) to Continue the process until until the mixture will increase threefold.
The flour with the starch and add to the almond-yolk mass. Not to stir! In two or three steps here to put a strong white foam.
Now stir with a WHISK upward motion, lifting, as if shaking the batter using a whisk.
Interfere with long, gently, so as not to have settled proteins, but before homogeneity test.
Into prepared pan spread the dough. Bake the cake for 30-35 minutes. (focus on your oven) Readiness biscuit check wooden skewer.
Slightly cool the cake in the form then remove the form, remove the paper. Cool completely on wire rack. The sponge is ready. As I wrote above, the sponge turns completely dry and does not need, in my opinion, the additional impregnation, so it can simply sprinkle with powdered sugar or grated chocolate. And you can cut it lengthwise into two or three parts (height of biscuit 4.5 cm allows it to do) and miss your favorite cream, thus turning it into a cake. I poured the sponge cake chocolate frosting-the perfect addition!
Cream to heat but do not boil. Melt chocolate, stir, cool slightly.
Warm icing to pour on the cake and give freely spread.
After 10-15 minutes with a spatula or spoon evenly spread the glaze across the surface of the biscuit. (not very neat photo... the working time, can't help it) to Give glaze to cool completely and harden. NOT in the fridge, otherwise the icing will lose its Shine and fade.
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