Description
Very gentle, soaked and juicy, with the aroma of the liqueur and almond aftertaste, these cakes will compete with the classic recipe "Potato".
Ingredients
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Chicken egg
2 piece
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Sour cream
100 g
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Brown sugar
3 Tbsp
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Flour
3 Tbsp
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Corn starch
2 Tbsp
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Almonds
2 Tbsp
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Leavening agent
1 tsp
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Pudding vanilla
1 pack
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Yolk egg
1 piece
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Milk
200 ml
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Mascarpone
200 g
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Liqueur
50 ml
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Brown sugar
4 Tbsp
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Almonds
0.5 cup
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Coconut shavings
1 Tbsp
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Cocoa powder
Cooking
Sift the mixture of flour, starch and baking powder. To prepare sugar – very fine sugar from the Mistral, it is perfectly soluble in the test.
Beat the eggs with sugar. Reduce the speed of the mixer and stir in the sour cream.
At the low speed stir in flour mixture. At the end add the vanilla and ground almonds.
Pour the batter into the molds and bake in a preheated 200 degree oven until just brown and dry splinter. Cool the cake completely on the grid and give the day to lie down and a little to dry.
Cook a thick cream powder, pudding, sugar, egg yolks and milk. In warm cream add the liqueur and whip. To cool the cream completely.
Mix the cream with the mascarpone and beat well. Almonds to be heated on a dry pan, adding the coconut flakes. Grind the nut mixture.
Crumble the dried up cake and mix with cream. Add the nut mixture and mix well. If there is not enough cream, add more liqueur. The mixture should be evenly moist. Let stand for half an hour.
Roll into small balls.
Liberally to break them in cocoa powder and put into a tightly closed container in the refrigerator for about four hours.
To serve chilled. Very bad as a snack with champagne.
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