Description
I think many have tried this cake in the restaurant of the IKEA store. I do not know how he is Swedish, but the taste of this cake is wonderful. But for me the most important thing is that there is no a single gram of wheat flour. When I feel especially sad for no sweet pastries, I bake this cake, and... off!!! Cake, of course, terribly high in calories, but sometimes when you Really want, a small one can. Everything is done pretty quickly and without much straining. Recipe shared Irina Kutovoi.
Ingredients
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Almonds
220 g
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Egg white
4 piece
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Brown sugar
100 g
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Yolk egg
4 piece
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Cream
100 ml
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Brown sugar
100 g
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Butter
150 g
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Vanilla
0.2 tsp
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Powdered sugar
3 Tbsp
Cooking
Our original products. Sugar can be regular white.
Butter leave in a warm kitchen, it has to warm up. Eggs divided into whites and yolks.
The first thing to do yolk the cream, as it should boil and cool. In a small sauce pan put yolks, sugar and cream, add vanillin at the tip of the knife.
All mix well and put on medium heat. Stirring constantly (!) bring mixture to a boil and cook until thickened, about 5 minutes for everything. The degree of density check this: make the mass of the groove with a spoon, it should not be delayed. Leave the cream to cool, cover it with a membrane is not necessary, it does not contain any flour or cornstarch, and crust it is formed.
Let the cream cools down, and we prepare cakes. Raw almonds are sent to a blender and grind to a medium crumb. Delayed 3 tbsp. in a separate jug, topping it. In the rest of the almonds, add 1 tablespoon of sugar and continue to grind until very fine crumbs. You can use a coffee grinder just for nuts you want to add a little sugar to get the baby, not the oil weight.
Whisk the whites to foam, gradually add the sugar and whisk to firm peaks
Pour in the beaten egg whites chopped almonds.
Stir gently folding method: drop the spatula along the sides of the bowl to the bottom the weight shift from the bottom up, slightly turn the bowl again and repeat the process. Stir until a uniform distribution of almond crumbs, 2-3 minutes.
Turn on the oven, set the temperature to 190-200 degrees. On two sheets of parchment to draw circles, 22 cm in diameter. The sheets 2 stacked on the shelf. On each sheet spread half of the almond protein mass and spread in a circle, trying to evenly.
Cakes baked at a time. They bake quickly, 5-7 minutes for even Browning
On the Board put another sheet of parchment. Ready cake move along with the paper on which it was baked, and quickly turn to a sheet of parchment the dough down. Hot cake gently remove the paper. Leave the cakes to cool down.
Very soft butter put in a bowl and with a mixer, beat until splendor, gradually add the cooled to room temperature, the yolk-based
Whisk until smooth and fluffy. The cream is ready.
Carefully transfer one cake layer on platter and spread half of the cream. Evenly distribute the cream
Cover with a second cake layer and cover it with cream. Sprinkle almond crumb and vanilla icing sugar.
Especially delicious cake becomes the next day after cooling in the refrigerator.
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