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Almond cake with black currant

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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.