I started this recipe a week or so ago and made a few modifications along the way and now I'm quite happy with it.
It consists of an almond frangipane base which is filled with a Spanish style crema (custard) and finally it's served up with salted caramel ice cream and some spun caramel sugar.
Almond cake
- 300g ground almond
- 280g sugar
- 150g flour
- 290g butter
- lemon zest
- tsp vanilla
- 4 large eggs
- Mix almond, sugar, flour, lemon zest and vanilla in a bowl.
- Melt butter to almost liquid and add to the bowl.
- Whisk all together
- Add eggs one by one, still whisking until everything is combined.
Crema
- 500ml milk
- 1 cinnamon stick
- 1 lemon rind
- 125g sugar
- 4 egg yolks
- 40g corn flour
- Heat milk, cinnamon and lemon rind to almost boiling, and remove.
- Whisk egg yolks and sugar.
- Add a little cold milk to the corn flour, then add to the eggs.
- Slowly add the warm milk to the egg mix.
- Bring back to a medium heat, whisking constantly.
- Once you have a thick custard, remove from heat and let cool.
To put everything together, use a silicone mold. Mine is 10cm diameter. Fill the bottom with almond mix (piping bags help).
Then add a layer of crema, not all the way to the edge. And top with more almond mix. You can use a warm knife to spread it out.
Top with flaked almonds and bake at 175°C (357f) for 16 mins until lightly browned.
The spun sugar is simply, melted, but cooling, sugar, dip a whisk in and spin the handle between your hands. Not recommended for beginners. Start slowly if you try this!
Congratulations @sunnrider! You have completed the following achievement on the Hive blockchain and have been rewarded with new badge(s):
Your next target is to reach 50 comments.
You can view your badges on your board and compare yourself to others in the Ranking
If you no longer want to receive notifications, reply to this comment with the word
STOPCheck out the last post from @hivebuzz:
Support the HiveBuzz project. Vote for our proposal!