Recipe fragrant and delicate almond cake for the Soviet guests. This cake is easy to prepare at home.
As it turned out, my wife loves almond cakes. She told me as a child my mother went with her to the store at the confectionery plant "Star". And every time my mother bought her almond cake.
Cake was soft and the inside with a thin layer of crispy outside. Now there is no longer sold. So I decided to please her husband and bake the same cake, which will remind her a taste of childhood.
As a recipe I chose the original recipe, which is presented in the book "Production of pastries and cakes" in 1976. I'll process a little corrected, so that it can be repeated in the kitchen.
Raw almonds with husk post in a coffee grinder and making it into fine crumbles.
This can be done in a blender, the main thing is not to overdo it. If you long to grind the almonds begin to secrete oil, and we do not need.
Almond flour is mixed with sugar and ⅔ proteins to homogeneity. Now we need to achieve complete dissolution of sugar in the dough. To do this, I put the container with the test in a water bath and continuously stirred mixture.
Heat the mixture is not necessary, just a little to help the sugar dissolve.
When the sugar has dissolved, add the remaining protein and mixed silicone spatula. At the very end I add the flour, mix the dough until smooth.
At this point the dough should already cool. If the warm dough, cover it with plastic wrap and store in the cold for 10-15 minutes.
Baking was covered with baking paper. Spread cookies with the help of a tablespoon, you can use a pastry bag. Between cookies leave a little more space. During baking the dough will spread much.
In the original recipe advise before staging it in the oven sprinkle cake with powdered sugar. I dusted pastries part to compare the result, but the big difference is not noticed. Therefore, this step can be skipped.
Bake in a preheated oven for 20 minutes at a temperature of 150-170 ° C. After baking the cake, without removing from the paper inverted and allowed to cool to room temperature.
I rented cakes with paper. If they do not lag behind, moisturizing parchment with a damp cloth and give 1-2 minutes, then the product can be easily removed.
Cakes leave to dry for 2-3 hours at room temperature. Although at this point they are ready and can be served.
Wife was thrilled, he said the cake turned out exactly the way she remembers it. Glad I could please her, I hope, and you will come in handy recipe.
32 g flour
Sugar 240 gr
Protein 95 g (3 pcs egg C1)