Almond cake with cream cheese soufflé

Description

Almond cakes according to the recipe of the famous Italian biscuits "Amaretti" have a rich taste of almonds, soaked in strong coffee and sweet, taste like ice cream cream. To refuse supplements are simply impossible.

Ingredients

Almonds

250 g
Egg white

2 piece
Powdered sugar

225 g
Cream cheese

400 g
Yolk egg

2 piece
Milk

250 ml
Cream

200 ml
Gelatin

4 tsp
Vanilla
Lemon juice

50 ml
Flour

1 Tbsp
Sugar

100 g
Coffee natural

4 tsp
Water

150 ml
Cognac

1 tsp

Cooking

Almonds pour hot water for 10-15 minutes, remove skin, a little bake in the oven and grind.

Proteins vzbit in a solid foam with sugar.

To interfere with the ground almonds and proteins, knead the dough.

Divide the dough into two parts, roll each in the crust. It is better to roll out directly on the baking paper and using tape. The dough will be fragile and lipoate, transferring from the Board to the baking sheet hard. Bake at 15160 degrees for 20-25 minutes. The cake is not so much grilled as to dried and even better baked cakes to leave for the night, no covering.

For impregnation of coffee dissolve in hot water, cool, then add alcohol. Soak gelatine in 50 ml of water for 40 minutes. RUB the yolks in a white creamy mass with 100 g of sugar,

Add 1 tbsp flour and stirring constantly with a whisk pour the hot milk. Put in a water bath, add the vanilla and while stirring to thicken to the consistency of thick cream. Cool.

Swollen gelatin heat on low heat or water bath until a homogeneous mass, but do not bring to boil, leave to the side. Cheese, whip with powdered sugar. Chilled cream whip. The yolk add the cream cheese, add the lemon juice and everybody has a good beat (2-3 minutes), then add dissolved gelatin, mix well for 2-3 minutes and whisk in a bowl with cold water.