Nut cake with almonds

Cooking time
490 min
Tender cake with almond cakes and butter cream. Treat your family a cake of fragrant almond cake and delicate cream. It is nice to sit with a Cup of tea in the close family circle. And you can cook on the holiday table and listen to the words of admiration.
Prepare all the necessary ingredients. The oil is taken from the refrigerator, it should be soft.
Almonds put in a bowl and pour the boiling water. Leave for 10 minutes. Drain off water and remove the peel. If she's going still hard, pour boiling water for another 5 minutes. Nuts don't keep long in the water, because in the future we will them to dry.
Warm up the oven to a temperature of 90 degrees. Spread nuts on a baking sheet and dry them in the oven for one hour. Much can be done to speed up the process if you have a microwave oven. Spread the nuts on a plate in a single layer and dry them on maximum power for one minute intervals. Check the nuts after each minute, as opposed to the oven they dry from the inside. So if you have a pale top, and can burn in.
I usually takes five approaches one minute. Let cool and grind in a blender. Should get a small crumb.
Break the eggs and carefully separate the whites from the yolks. Remove proteins in the fridge until we don't need them. To the milk add the sugar, starch and add the egg yolks.
All mix thoroughly until smooth. The brighter the yolks are so yellow will be the color of the finished cream.
Put the pan on the small fire and stir until thick. Immediately shoot.
Take a piece of plastic and put on the cream in contact. This is in order until the cream cools down, its surface does not form a crust. Completely cools.
Now take the whites and beat in a mixer until soft peaks form.
Continue whisking and gradually add the powdered sugar. Whisk to firm peaks.
Add in the beaten egg whites 150 grams almond crumbs and gently stir. Preheat the oven to a temperature of 175 degrees.
Zastelen the baking sheet with baking paper and draw two circles with a diameter of 20 centimeters. Cover them with the protein mass. It is easy to do using a pastry bag with a round nozzle. Then the surface level with a knife. Bake in a hot oven for 20 minutes. Take out and let cool completely. During baking, the circles will spread a little, so cut the circles on the pattern.
Cream the butter put in the bowl of a mixer and whisk until fluffy state.
Continuing to whisk, gradually add the cooled custard from egg yolks. Whisk until fluffy mass.
Now collect the cake. Remove the cakes from the paper. Coat of cream on the first Korzh. And put him second. Coat the top and sides of cake with remaining frosting, align.
Boca sprinkle with the remaining almond flakes.
The remaining bits of almond cakes grind into fine crumbs. This can easily be done using conventional tolkushkoy. Sprinkle the top of the cake and press the crumbs to the cream.
Decorate the top of the cake at your discretion. I decorated with chocolate and almonds.
Remove the cake in the refrigerator for at least 4 hours, so he got soaked.
Bon appetit.

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almonds 200 gram
butter 130 gram
Egg whites 3 pc
Egg yolks 3 pc
milk 150 ml
Powdered sugar 90 gram
Starch 12 gram
Sugar 75 gram
Vanilla sugar


Total calories 392
Total fat 29
Total carbohydrates 26
Total protein 8