Almond cake with black currant
175 50 минут 6 порции
Fluffy almond cake with berry blast, raspberry and creamy cream!
Ingredients for Almond cake with black currant
- Chicken egg - 4 PCs
- Brown sugar - 100 g
- Almonds - 120 g
- Flour - 100 g
- Leavening agent - 1/2 tsp.
- Vanilla sugar - 1 tsp.
- Cream cheese - 250 g
- Cream - 100 ml
- Powdered sugar - 100 g
- Black currants - 300 g
- Brown sugar - 1 tbsp
Step by step instruction of cooking Almond cake with black currant
Almonds, pour boiling water, peeled and puree them in blender.
Proteins separated from the yolks. Whisk the whites in a solid foam.
Egg yolks, vanilla sugar and brown sugar Mistral whisk to increase in volume and the sugar is dissolved.
I have vanilla sugar with natural vanilla, so dark spots.
In the sugar-yolk mass add the almonds, stir.
Add sifted flour with baking powder, stir.
In two steps you enter proteins, stirring gently with a folding motion.
The tray (28*38) dimmed with baking paper on it spread the dough, level.
Bake in a preheated 180 degree oven for 25 - 30 minutes until tender.
Black currants I took the frozen, pour into a saucepan, add two tablespoons of cane sugar Mistral. Stir and bring to a boil.
Remove from heat, let cool and Porirua blender. If no blender, wipe through a sieve.
For the cream whisk the cheese, cream and powdered sugar.
Biscuit cut in half. Cut the rough edges.
The bottom cake grease and a half of blackcurrant pulp.
Top lubricated with a half of cream.
Cover with a second Korzh. Lubricated with the remaining currants. Cover with the remaining cream.
The cream holds its shape and you can decorate a cake using pastry tips, but better to do it directly before serving, because the cream absorbs berry juice and changes color.
Before serving, cut into serving squares.