Cake with almond corjas and custard

8 servings
8 hours 10 min

How to make a cake with almond corjas and custard? We will prepare all the necessary ingredients. We take the oil out of the refrigerator, it should be soft.

Put almonds in a bowl and pour boiling water. We leave it for 10 minutes. Drain the water and peel off. If it departs with difficulty, pour boiling water for another 5 minutes. Do not keep nuts long in the water, as in the future we will dry them.

Preheat the oven to 90 degrees. Put the nuts on a baking sheet and dry in the oven for one hour. You can speed up the process a lot if you have a microwave oven. We arrange the nuts on the plate in one layer and dry them at maximum power for one minute with breaks. We check the nuts after every minute, as, unlike the oven, they dry from the inside. Therefore, in a pale view from above, they can burn inside.

I usually have five approaches for one minute. Cool and grind in a blender. It should turn out small crumbs.

We break the eggs and carefully separate the proteins from the yolks. We'll put the squirrels in the fridge until we need them. We pour granulated sugar, starch into the milk and add egg yolks.

Mix everything thoroughly until homogeneous. The brighter the yolks, the yellow the color of the finished cream will be.

We put the pan on the smallest fire and interfere until thickened. We shoot right away.

We take a piece of polyethylene and put it on the cream in contact. This is necessary so that while the cream cools, a crust does not form on its surface. We cool down completely.

Now we take proteins and beat them in a mixer to soft peaks.

We continue to beat and gradually add icing sugar. Beat to solid peaks.

Add 150 grams of almond crumbs to the whipped proteins and gently mix. Heat the oven to 175 degrees.

A baking sheet with baking paper and two circles with a diameter of 20 centimeters. We apply a protein mass to them. This is easy to do with a pastry bag with a round nozzle. Then the surface is leveled with a knife. Bake in a hot oven for 20 minutes. We take it out and cool it down completely. During baking, the circles will spread a little, so we cut the circles according to the template.

For the cream, put the butter in the bowl of the mixer and beat until fluffy.

Continuing to beat, gradually add a cooled custard of yolks. Beat until lush.

Now we collect cake. We remove the cakes from the paper. We wash the first cake with cream. And we put the second on it. Rinse the top and sides of the cake with the remaining cream, level.

Sprinkle the sides with the remaining almond crumbs.

Grind the remaining pieces of almond cakes into small crumbs. This can easily be done with a conventional pusher. Sprinkle the top of the cake and press the crumbs to the cream.

Decorate the top of the cake at your discretion. I decorated with chocolate and almond nuts.

We remove the cake into the refrigerator for at least 4 hours to soak it.

Enjoy your meal.