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Almond cake with black currant

Almond cake with black currant

Fluffy almond cake with berry blast, raspberry and creamy cream!

Cooking time 50 minutes Number of servings6

Ingredients for Almond cake with black currant

Step-by-step instruction of cooking Almond cake with black currant

Step 1

Almonds, pour boiling water, peeled and puree them in blender.

Step 2

Proteins separated from the yolks. Whisk the whites in a solid foam.

Step 3

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.

Step 4

In the sugar-yolk mass add the almonds, stir.

Step 5

Add sifted flour with baking powder, stir.
In two steps you enter proteins, stirring gently with a folding motion.

Step 6

The tray (28*38) dimmed with baking paper on it spread the dough, level.

Step 7

Bake in a preheated 180 degree oven for 25 - 30 minutes until tender.

Step 8

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.

Step 9

For the cream whisk the cheese, cream and powdered sugar.

Step 10

Biscuit cut in half. Cut the rough edges.

Step 11

The bottom cake grease and a half of blackcurrant pulp.

Step 12

Top lubricated with a half of cream.

Step 13

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.