Fluffy almond cake with berry blast, raspberry and creamy cream!
|Cooking time 50 minutes||Number of servings 6|
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.