Almond cake

8 servings
2 hours

The cake turned out to taste tender, the cake was perfectly soaked in cream. I would reduce the amount of oil a little. Consider that the cake is thin, the cake is very low, about 4 cm.

How to make an almond cake? Prepare the products. Almonds can be lightly fried before cooking. Instead of sugar for cakes, you can take powdered sugar. If your starch is potato, take half the norm. Remove the oil from the refrigerator in advance so that it softens. Wash the eggs with a brush and dry.

Grind the almonds to flour. I used a combine, you can do it with a grinder. It is not necessary to grind to powder, let the flour be large-ground, so the nuts will feel better.

Divide the eggs into squirrels and yolks. Do this very carefully so that not a drop of yolk gets into the protein, otherwise they may not beat up. The dishes in which the whites will beat should be clean and dry.

Whisk the egg whites, gradually adding sugar, until stable. It will take you about 10 minutes.

Gently mix the whipped squirrels and almond flour. A silicone shoulder blade is best suited for this purpose, it does not destroy the structures of proteins when mixed. Movements must be from the bottom up.

On paper parchment, draw two circles of the desired diameter with a pencil. I circled a large plate. Turn over the sheet and lay the dough on it, forming the cake according to the drawn template.

Two cakes are obtained from the indicated amount of products.

Bake the cakes at 175 degrees for about 20 minutes. Focus on your oven. It is better to put two cakes at once, bake them for the first 5-10 minutes, then swap the cakes, finish them for another 5-10 minutes. The finished cake should brown slightly. Cool the cakes completely and only then carefully remove the paper from them.

Start making the cream. Combine milk, sugar, starch and egg yolks in a ladle. Place the bucket on a small heat and boil its contents with constant stirring until thickened. Dishes should be with a thick bottom so that the mass does not burn. If you don't have one, then use a water bath. Cool the custard completely.

Whisk the butter with a mixer, spoon-wise adding the custard base to it, until smooth, puffy cream.

Brush each cake with cream, stacking them on top of each other. Also brush the sides and top of the cake.

Garnish the top and sides of the cake with almond petals. Chill the finished cake for three hours in the fridge.

Keep in mind that everyone has different ovens. The temperature and cooking time may differ from those indicated in the recipe. To make any baked dish successful, use useful information about the features of the ovens!

For the protein to beat well, the eggs must be fresh and chilled (from the refrigerator), and the whipping utensils must be dry and clean, with no trace of fat. When you separate proteins from yolks, make sure that not a drop of yolk gets into the protein. For better whipping, a small pinch of salt or a few drops of lemon juice (vinegar) can be added to the proteins. Beat with a mixer at minimal speed, increasing speed as you beat. Choose enameled, ceramic or glassware for whipping (in no case aluminum, since proteins will turn gray! ).

Be sure to wash your eggs before use, as even the seemingly clean shell may contain harmful bacteria. It is best to use food detergents and a brush.