Almond cake "tenderness"
112 120 минут 8 порции
This year I wanted new flavors and aromas of baking for Easter. Incredibly fluffy and flavorful cake with almond flour, which is very easy to do at home!) Easy to prepare, thanks to the essential yeast "SAF Moment". And mastic will add spring cheer and a festive feeling:)
Ingredients for Almond cake "tenderness"
- Flour - 400 g
- Milk - 500 ml
- Yeast - 11 g
- Opara - 911 g
- Flour - 350 g
- Yolk egg - 7 PCs
- Sugar - 250 g
- Butter - 250 g
- Flour almond - 100 g
- Dried fruits - 120 g
- Salt - 1 tsp.
- Vanilla - 1 tsp.
- Marshmallows - 100 g
- Butter - 1 tbsp
- Powdered sugar - 300 g
- The food dye - 3 PCs
- Egg white - 2 PCs
- Powdered sugar - 250 g
Step by step instruction of cooking Almond cake "tenderness"
Before you start making the cake, I will tell you how to easily make almond flour at home.
For 100 gr. almond flour need 100 gr. whole almonds.
Pour almonds with boiling water in a deep bowl. After 10 minutes, drain and rinse with cold water ( whether tap). Pour boiling water again. Now we wait until the water cools. Take the almond in his hand and squeezes. The skin is easily removed.
Then you have to dry the almonds (this is important!). I used the oven (to expand the kernel in a single layer in a pan or on the grill, covered with paper, and put it in the oven at t=80-100°C 30-40 minutes).
Dried almonds ground in a coffee grinder: grind no more than 20-30 seconds, occasionally shaking the grinder or blender. As in the process, the knives are heated and the nuts can bleed oil, long grinding can lead to the fact that it will paste instead of flour. Ready!
Put the sourdough.
In the milk room temperature to dissolve the yeast. Add the flour, stir to hydrate. The dough to rise two times (up to 2-fold increase).
Beat egg yolks with sugar. Add salt, vanilla, yeast mixture and knead until smooth.
Add the remaining flour, the almond flour. A good knead (about 10 min). The dough should be soft but not liquid.
Add the butter in two portions and knead further until the dough becomes well homogeneous.
Vmese dried to a uniform distribution and leave the dough to ferment for 2-2.5 hours (via hour it is necessary to press down).
For this test, it is better to make small cakes, where some 300-400 gr.
The dough on the molds half. Leave on the delay, so they got up (1-1,5 hours).
Bake in a preheated 180 C oven for 30-40 minutes depending on size. Cool.
Mastic for decorations.
In a large bowl combine marshmallows and butter. Put in microwave for 30 sec. During this time, the marshmallow will double. Adding portions of Mar. powder, knead the mass to a state of clay. If you think sugar is too much, replace it with starch. Add dyes at will (suggest to use gloves). To sculpt the flowers.
First time doing this paste. From pluses only that it dries quickly. I prefer the "milk" from a recipe of cake for my mom:)
Ready the cooled cakes to grease with glaze (whisk protein and powdered sugar) and decorate with mastic flowers.