SATURDAY APPOINTMENT WITH A CAKE INVENTED BY ME YEARS AGO THAT WILL SURPRISE YOU, MY CAKE WITH ALMONDS AND AMARETTI
Some time ago, when we start thinking and designing desserts and dishes in general, I thought of making a particular cake with contrasts of flavors that I loved ... well yes, this cake was born that at the first try pleased all the tasters
From there he begins to do it often and let him try it around, always positive feedback ..
I describe how to proceed:
First, blend the almonds (with the peel) and the macaroons
Then take 4 medium eggs and divide the yolk and egg white (both will be needed)
Now let's start preparing the shortcrust pastry first, which will serve and will make the base for the cake ... sift the flour and baking powder twice (1 teaspoon, my usual for shortcrust pastry) and then add all the ingredients for the dough of the shortcrust pastry base ... then butter, egg yolks, sugar and a pinch of salt ... knead everything with your hands
Ready the shortcrust pastry, put it on a parchment paper and roll it out to obtain a thickness of about 2mm
So we are now ready to transfer the shortcrust pastry spread into a pan, which I used in glass and wavy at the edges of 24cm in diameter (you can clearly use a classic one with low edges wavy or not, always 24cm in diameter), with all baking paper
Let's arrange it well in the pan and also work the edges, thus making it adhere well to the edges ... finished doing everything, remove the excess part of the edges (with it you can prepare a small one, as I did, leaving a little bit of each element of the cake), aligning it perfectly with the upper edge of the pan
When finished, put the pan in the fridge to let it rest for at least 30 minutes and dedicate ourselves to the filling
Once the almonds and macaroons have been blended, we proceed with whipping the egg whites with the icing sugar until a frothy and soft mixture is obtained
Now pour the vermouth into the macaroons and mix well
Put the blended almonds in the whipped egg whites and mix well ... then add the vanilla flavor
Done everything we have the elements to compose the cake
Let's create the layers starting with the jam, and distribute it evenly over the entire surface. after this we put the macaroons on top of the jam for the whole surface
Once this is done, helping us with a pastry bag, we close the cake and starti with the mouse of egg whites and almonds ... here you can indulge yourself with decoration at will and you can also finish linearly without using the sac
Now bake in a hot and static oven at 160 degrees for 1 hour
Here it is ready to taste
#Almond Cake #RecipeFattaDaMe #RecipeTorteFantasia
I hope you like the video and the recipe, let me know in the comments what you think
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Here's what it takes
Ingredients:
For the shortcrust pastry
300g flour
4 yolks
150g butter
100g granulated sugar
1 teaspoon of baking powder
pinch of salt
For the stuffing
200gr macaroons
300gr toasted almonds
4 yolks
125g of powdered sugar
100ml of white vermouth
1 vial of almond essence
100g of jam (I blackberries and peaches) to taste
1 Pan of 24cm in diameter
powdered sugar QB if you want for decoration