Description
Favorite cake! Cake-classic!!! Soft melt in the mouth almond meringue, cream "Patissier" combined with whipped cream makes the cake extremely tender and delicious!!! Cooking is very simple, a taste to remember!
Ingredients
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Almonds
300 g
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Powdered sugar
400 g
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Egg white
6 piece
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Vanilla
1 pack
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Yolk egg
4 piece
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Milk
2.5 piece
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Sugar
0.5 piece
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Flour
6 Tbsp
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Corn starch
3 Tbsp
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Butter
25 g
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Vanilla
1 pack
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Cream
1 piece
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Cream
300 ml
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Powdered sugar
3 Tbsp
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Vanilla
1 pack
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Almonds
-
Berry
Cooking
Almonds for the meringue to punch in a blender until fine crumbs.
Mix almond crumb with vanilla and half the icing sugar.
Beat the whites to a thick meringue, gradually adding the remaining powdered sugar.
Gently 2-3 sets add the whites to the almond crumbs, stir very gently folding movements from the bottom up.
Preheat the oven to 175 C. On parchment to draw 3 circles d22 cm, divide the meringue into 3 parts, fill the drawn circles, flatten. Bake for 20-25 minutes.
The finished meringue is Golden brown, pressing crust crack inside the soft mass. Do not desiccate the meringue!
Canoe 2 cups milk bring to a boil. Beat egg yolks with sugar, flour, starch and remaining amount (0.5 of a tea Cup)of cold milk.
Ob equipment you are using with hot milk, put on the fire till scalding, stirring constantly. The cream is ready remove from heat, add the butter and vanilla. Cover with cling film and leave to cool.
Sdepci beat until thick peaks, pour in the custard stirring with a folding motion from the bottom up.
On the dish set rose emnow form or ring d22 cm, put 1 cake ( to cut), then 1/2 of the cream, next cake layer cream and last cake. Put in refrigerator for 2-3 hours.
After 3 hours, remove the form. Whip the cream with the icing sugar and vanilla until thick peaks. Coat the cake on all sides.
Decorate with fruits and almonds ( dried and powdered or dried petals).
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