For this recipe, the almond cake " Ikea " you will be beautiful and smart, as in the photo. The perfect combination of biscuit cakes and cream cream will not leave anyone indifferent.
Type of kitchen:
Cooking method :
In the oven
Almond cakes for cake:
- 12 eggs (squirrels)> 300 g of sugar
- 200 g of almonds (not roasted)
Almond cake cream:
- 4 eggs (yolks) li>
- 200ml of cream 30-35%
- 200g of sugar
- 80g of butter
+ 80 grams of almond and half-lemon petals
Recipe for cooking at home
- Squirrels the eggs separated from the yolks, spread out 4 protein in three bowls and leave at room temperature. Pour the cream into a separate pan and put on fire. Stir the cream with a whisk, pour sugar into them with a thin stream of sugar.
- Continuously stirring, bring the cream to a boil. Immediately remove the pan from the heat, pour about a third of the cream into a separate container. Stirring the mass with a whisk, add yolks one by one.
- Bring the resulting yolk-cream mixture into a thin trickle to the remaining cream and put on a weak fire. Stirring, bring the mixture to thick (without boiling). Remove the saucepan from the heat and leave to cool.
- Meanwhile, grind the almonds into small pieces. If desired, it can be cleaned of the husks (pour boiling water for a minute, then drain it, quickly dry the nuts and peel). Almond to grind with a coffee grinder or blender.
- Cool the creamy cream cover with food wrap and send to the refrigerator . Mix the four proteins separated earlier with a mixer until stable peaks. Preheat the oven to 200 ° C, and the split form is covered with parchment paper.
- Do not stop whipping, sprinkle a thin trickle 100 grams of sugar, and then 60-70 g of almond crumbs. Mix the mass until the dry ingredients are evenly distributed and put into a mold, level the surface.
- Bake almond cake for cake about 15-20 minutes until golden-rosy and dry. Meanwhile, lightly fry the almond petals on low heat until a pleasant aroma appears.
- Remove the butter from the refrigerator and leave it for 15 minutes in the warmth to make it soft. Beat 4 more protein with 100 grams of sugar and almond crumb (the same as the first time). When the first protein cake is ready, remove it and leave it to cool on the grill.
- Put the next portion of whipped protein in the form and send it to the preheated oven. Bake the almond cake at the same temperature until cooked. Meanwhile, beat the butter with a mixer until it is full.
- Continuing to beat it, gradually add the whole cream (spoonful), whisking until uniform after each time. Re-cover the cream with food film and send to the refrigerator. Prepare protein mass for the cake from the remaining ingredients and bake the third cake .
- In a split form, add the almond cake in the following order: almond crust, cream, corn, cream, cover with the last crust and grease with cream (you can leave some cream for the sides of the cake).
- From above, sprinkle the cake with midge petals. From half a lemon squeeze the juice and strain it through a sieve. Sprinkle the lemon juice on the surface of the cake and send it to the refrigerator. Almond cake should be infused in the refrigerator for at least 2 hours, preferably 4.
- Remove the mold, remove the detachable ring and cover the sides with the remaining cream, sprinkle with almond petals. Cut the almond cake into portions and serve it to the table. Have a nice tea!