Almond pie with raspberries and whipped cream
10 servings
80 minutes
Almond pie with raspberry and whipped cream is the embodiment of tenderness and refined taste. The sweet almond dough infused with extract creates an airy base, while the tart-sweet raspberry adds freshness and juiciness. Whipped cream adds lightness, making each bite melt in your mouth. This dessert is true pleasure, suitable for festive tea parties and cozy evenings. The roots of the recipe trace back to American cuisine, where airy nut-flavored pies are popular. With a harmony of textures and flavors, this pie not only pleases the eye but also offers unforgettable gastronomic experiences.
1
Thoroughly mix the powdered sugar with the butter until the mixture turns almost white.
- Icing sugar: 175 g
- Butter: 175 g
2
Add egg yolks to the mixture of sugar and butter and beat until frothy.
- Chicken egg: 4 pieces
3
In a separate bowl, mix flour with baking powder and grated almonds. Gradually add the flour mixture to the egg-butter mixture. Add almond extract and knead until a dough consistency is reached.
- Wheat flour: 100 g
- Baking powder: 1 tablespoon
- Ground almonds: 100 g
- Almond extract: 1 teaspoon
4
Whip the egg whites and gradually add the meringue to the batter.
- Chicken egg: 4 pieces
5
Add half of the raspberries to the dough and mix again, without achieving absolute uniformity this time.
- Raspberry: 250 g
6
Line two not very deep round baking pans (about 20 cm in diameter) with parchment paper, greasing the sides inside with butter first.
- Butter: 175 g
7
Place the dough in molds and send it to an oven preheated to 175 degrees. Bake for about half an hour on the middle rack. Check for readiness by piercing the center with a wooden toothpick.
8
Remove the baked layers from the oven, let them cool for 5 minutes, then remove from the pans and cool completely.
9
To assemble the pie, place one layer on a plate. Evenly spread half of the whipped cream and some of the remaining raspberries on this layer, then cover with the second layer. Spread whipped cream evenly on the surface of the second layer and decorate with raspberries.
- Whipped cream: 225 ml
- Raspberry: 250 g
