Description
The taste of this cake is impossible to convey in a nutshell... most Likely be described as a multi-faceted combination of milky-creamy taste with raspberry acidity and a fragrant almond aftertaste...
Ingredients
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Flour
100 г
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Almonds
100 г
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Butter
100 г
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Chicken egg
1 шт
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Vanilla sugar
1 пакет.
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White chocolate
200 г
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Cream
300 г
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Yolk egg
4 шт
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Raspberry
250 г
Cooking
For the test fold to combine cold butter, flour, almonds, sugar, including vanilla. Chop into crumbs.
Add the egg and knead the dough (it should stick together in a lump). If the dough will be too sticky you can add just a little flour, the dough should remain slightly sticky.
Roll out the dough, better to do it on baking paper as the dough is very delicate.
Place it into a form, do it neatly turning fast sheet. Then with hands to flatten all the uncertainty and make low sides 1.5-2 cm and prick with a fork. Put the form in the fridge for half an hour. Then bake at 200 degrees for about 25 minutes (depending on power of oven).
While baking, prepare the sauce. Mangled white chocolate.
Pour the boiling cream, stir with a whisk until chocolate is completely dissolved. In warm mixture, add the egg yolks, stir until smooth.
On hot cake spread raspberries (to put aside some berries for decorating). And pour the chocolate mixture.
Bake for 35 minutes at 160 degrees or until done. The surface needs to be baked.
Let cool, garnish with raspberries and serve refreshments! Bon appetit!
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