Almond cake
8 servings
30 minutes
Almond cake is a refined delicacy of European cuisine, known for its rich nutty flavor and delicate texture. This dessert originates from the traditions of French and Italian pastry schools, where almond is valued for its sophistication and noble taste. The cake consists of airy almond layers soaked in creamy vanilla-infused frosting. A crunchy almond crumble on top adds richness and completes the flavor palette. This dessert is served with tea or coffee, perfectly complementing moments of comfort and celebration. Its softness and sweet aroma turn each serving into true delight. Thanks to natural ingredients, the cake maintains a balance of flavors without excessive sweetness, and its preparation is a process that combines tradition with culinary art.
1
Beat the eggs with sugar until white. Separately prepare the almonds by washing 400 g of almonds, drying them, and grinding them in a mortar or passing them through a meat grinder. Mix the resulting almond paste with the eggs and sugar and beat everything together for 10-20 minutes.
- Almond: 450 g
- Sugar: 3 glasss
- Chicken egg: 10 pieces
2
Then bake two flatbreads from the dough; for this, pour the dough into two sliding molds or two pans of the same size, greased with oil and sprinkled with breadcrumbs, and place in the oven to bake for 12-15 minutes.
- Butter: 0.5 tablespoon
- Breadcrumbs: 0.5 glass
3
Prepare the cream mixture separately. Pour 1/2 liter of cream into a pot, add a cup of sugar and a little vanillin, place on the heat and cook, stirring, until thickened (the color should be light brown); then remove the cream mixture from the heat, cool it, and beat with a spatula.
- Cream: 0.5 l
- Sugar: 3 glasss
- Vanillin: 0.3 teaspoon
4
Place one flatbread on a plate, spread a layer of cream on it, cover with a second flatbread, coat the top with cream, sprinkle with roasted almonds, and serve.
- Almond: 450 g