Almond cakes are not like other desserts. They have their own zest, sophisticated taste and exquisite aroma. At the same time, the cooking technology is no more complicated than that of a classic biscuit or honey cake.
Almond Cake - General Cooking Principles
Almonds are used in dough or for cream. If the nut goes into cakes, then it needs to be crushed, sometimes peeling is required. You can find ready-made almond flour on sale, but it is inferior in taste and aroma to a natural product. The dough is usually prepared semi-liquid, cakes are baked in standard detachable forms.
Creams for almond cakes are prepared from a variety of products. Cakes are perfectly combined with dairy products, cream cheese, boiled condensed milk, chocolate. Often the cake is filled with berries, nuts, marshmallows, prunes or dried apricots. There are actually a lot of options and at least something needs to be tried!
Almond cake "Tenderness"
The recipe for a stunning almond cake made from special cakes to which wheat flour is not added. This dessert does not need to be soaked for a long time, it can be eaten immediately, it turns out to be very tender and juicy.
Ingredients
• 4 squirrels;
• 250 grams of almond;
• 120 grams of powder.
For cream:
• 20 g of wheat flour;
• 4 yolks;
• 100 g sugar;
• 180 g of milk;
• 80 g of oil.
Handful of almonds or petals for decoration dessert.
Cooking
1. Turn on the oven. The cake will be baked at 170 degrees, let the oven warm up for now.
2. Grind almonds or chop in a combine, add powder to it, mix.
3. Beat the whites in a steep foam, add to the sweet almonds, stir with a spatula and the dough is ready.
4. Pour the mass into a mold covered with parchment. The diameter of the dishes is from 19 to 22 cm.
5. Put in the oven, cook fragrant cake for about 25 minutes. The first 15 minutes it is better not to open the door. We take out, cool, cut into two parts.
6. While the almond cake is cooling, prepare the cream. Grate flour, milk with yolks and sugar, heat in a water bath until thickened, but the mass should not boil. Remove from heat.
7. Cool the cream and introduce the softened oil. Of course, you can beat it, but this is not necessary.
8. Smear both almond cakes, laying on top of each other. Sprinkle with almond crumbs or leaves.
Almond cake from Ikea
In Ikea you can taste the amazing almond cake. Moreover, the recipe is not secret and a wonderful dessert can be easily prepared at home. We get everything you need and go! Almonds are used unpeeled, lemon acid can not be replaced.
Ingredients
• 4 squirrels;
• 1 tbsp. l lemon juice;
• zest of 1 lemon;
• 150 g of sugar.
Cream:
• 500 grams of cream;
• 250 g of sugar. powder
• 4 yolks;
• 150 g of oil;
• vanillin.
Cooking
1. We grind almonds, it is not necessary to clear it. In no case do not use a blender, as this will result in a wet lump. It is better to use a meat grinder. Add the zest. Can grind together.
2. We cool the proteins, beat until cool foam and in the process we introduce lemon juice and granulated sugar (or we take the powder). Beat as for meringues. The mass should be dense, lush. Combine both masses to make an airy dough.
3. We cover the bottom of the split mold for cakes, grease it. The sides can just be greased. We spread the air dough, send the cake to the oven. We bake at 180 degrees. For a shape of 20 cm, it takes about half an hour, 40 minutes. We check the puncture of the central part, the hole should remain dry. We take out, leave to cool completely.
4. For cream, you need to combine cream, powder, add vanilla and yolks, warm everything in a water bath, then cool well. Beat the butter in a foam, mix with a saturated cream.
5. Cut the cooled almond cake into three layers with a long bread knife.
6. We coat the almond cakes with the resulting cream, leave for an hour to soak and you can serve a treat to the table!
Almond cake with strawberries
This recipe is distinguished by piece baking cakes. Their number depends on the diameter of the future dessert. Strawberries are used fresh, ripe, but the berries should be dense.
Ingredients
• 150 g of almonds;
• 4 squirrels;
• 100 g of oil;
• 70 g flour;
• 200 g of sugar.
Cream:
• 500 ml cream;
• 500 g of strawberries;
• 50 ml of cognac;
• vanillin;
• 130 g of sugar.
Cooking
1. Beat the whites to a foam with half the prescription powder. Fine sugar can be used. Melt the oil, cool. Grind the almonds, mix with the remaining sugar and prescription flour.
2. Now you need to mix all the ingredients of the dough. First we introduce the oil into the flour. Spread whipped protein mass on top, gently stir.
3. By this time the oven should already have warmed up to 150 degrees. We cover the baking sheets with parchment, draw circles on it that are necessary for the cake size. Lubricate them with oil so that the cakes probably do not stick. On a baking sheet, you can bake several at the same time, if the size allows.
4. Spoon the dough into circles, level it. The layer thickness is approximately five millimeters.
5. We bake. About 13-14 minutes.
6. Cooking cream. Beat cream with sugar, add vanilla and cognac. You can use any liquor.
7. Cut clean and dry strawberries into slices.
8. Lubricate the cooled cakes with butter cream, lay out the strawberry plates. Repeat until all the components of the cake are over. You don’t need to press anything.
9. We leave dessert for half an hour and you can eat! After 5-6 hours, the cakes will settle slightly, the cake will become lower due to the impregnation and softening of the almond dough.
Chocolate almond cake with condensed milk
A chocolate cake variation with a stunning almond flavor. Dessert is easy to prepare, if there is peeled almonds, then you can immediately use it.
Ingredients
• 150 g of sugar;
• 150 g flour;
• 200 g of almonds;
• 1 spoon of cocoa;
• 6 eggs;
• 150 g of oil.
Cream:
• 5 tablespoons cream 33%;
• a can of condensed milk;
• 50 g of oil;
• a spoon of honey.
For glaze you will need one bar of chocolate and 50 ml of heavy cream.
Cooking
1. If there is peeled almonds, then chop it right away. In another case, fill the nuts with hot water, remove the skin, dry in a pan and grind only after that.
2. Beat butter with sugar, add yolks and three proteins, add flour and almonds with sifted cocoa powder.
3. Beat the remaining proteins into the foam, add to the dough, stir. Divide into two identical forms, bake in the oven at the same time. The process will take about half an hour at a temperature of 180. Cool.
4. Cooking cream. Melt the butter, add the condensed milk and honey, warm for about ten minutes, add the cream and hold it on the fire for a little longer. Cool.
5. Lubricate the cakes with cream, set the cake to cool for half an hour.
6. Melt the chocolate mix with cream, cover the dessert with glaze.
Sponge Almond Cake
A variant of an almond cake from a classic biscuit. A feature of the dessert is an amazing cream.
Ingredients
• 4 eggs;
• a glass of flour;
• an incomplete glass of sugar.
For cream:
• 0.5 l of milk;
• 20 g flour;
• 120 g of sugar;
• 110 g almonds;
• 130 g of oil.
For impregnation of 100 ml of water and 50 g of sugar, cognac to taste.
Cooking
1. Preheat the oven. The temperature for biscuit cake 170-180. Beat eggs and sugar with a mixer until thick foam. Add flour. Mix the dough. Pour into a mold, bake until tender.
2. For cream, you need to grind the almonds into small crumbs, mix with flour and sugar, dilute with milk. We put on the stove, boil the sweet mass until thick. Remove from heat, add oil, stir the cream until it is completely dissolved. Cooling down. You can change the smell of the cream with vanilla, add a little cocoa and cognac for the taste.
3. Mix sugar and boiled water to make syrup.
4. Cut the cooled biscuit with a long knife across into 2 cakes. If the diameter of the mold is less than 20 cm, then you can easily make three pieces, it will be even better.
5. Impregnate cakes with syrup, coat with cream. For decoration, you can use crushed almonds.
Almond cake with mascarpone and honey
Another variant of a delicious dessert of the most delicate almond cakes. They blend perfectly with mascarpone cheese cream. You can use another similar product, but it should not be salty.
Ingredients
• 100 g of nuts;
• 100 g sugar;
• 3 squirrels.
Cream;
• 500 g of mascarpone;
• 4 full spoons of honey.
Cooking
1. We chop almonds, it is not necessary to peel. Beat steep meringues from protein and sugar. Combine with almond crumbs, stir, transfer to any shape, but preferably not more than 22 cm, so that it turns out to cut the baked crumpet into two shortcakes.
2. Cook at 160 degrees to a dry stick, it is about 30-40 minutes, depending on the thickness. Cooling down.
3. Now you need to mix honey with cheese. It’s better to melt a little honey, for this we just put a bowl in hot water. Mix with mascarpone, if there is little sweets, then you can add a little powder or a couple of spoons of creamy condensed milk.
4. Cold almond cake to be cut. We do this carefully with a long knife, as the pastries are very tender.
5. We spread half the honey cream on one part. We cover, coat on top and cover the side parts with a thin layer.
Almond Cake - Tips & Tricks
• Almonds will be easier to peel if you pour hot water on them and leave them for a couple of minutes. Then the product can be dried in the oven or in a pan.
• It is undesirable to chop almonds with a blender. The crumb can catch in a lump, it will be sticky and it will not be able to evenly distribute in the dough.
• On the finished cake, not almond slices look spectacular, but decorative leaves from it. They can be bought in shops for confectioners.
