John Myers
Baking: Hearty Crispy Cake with Bitter Almond Cream
The perfect baking: hearty crispy cake with bitter almond cream recipe with a picture and simple step-by-step instructions.
The dough
- 300 g Spelled flour type 630
- 1 piece Egg
- 1 pinch Salt
- 150 g Butter
- 150 g Raw cane sugar
- 3 drops Bitter almond oil
The filling
- 300 g Raw cane sugar
- 100 g Walnut kernels
- 100 g Cashew nuts
- 100 g Pecans
- 100 g Hazelnuts
- 250 ml Cream
The casting
- 1 teaspoon Honey liquid
- 20 g Butter
- Powdered sugar
The cream
- 1 cups Cream
- 4 drops Bitter almond oil
The dough
- Using the above ingredients, knead a shortcrust pastry. Roll out two thirds of it between two layers of cling film and place in a greased and crumbled springform pan (26 cm) and pull up the edge a little. Roll out the remaining third to a length of 26 cm. Let both rest in the refrigerator for an hour.
The filling
- Chop all types of nuts very roughly or simply divide them. Caramelize the sugar in a saucepan, stir in the nuts and add the cream. Now stir gently until the caramel has dissolved. It is a bit tedious, but it has to be.
The finish
- Preheat the pipe to 155 ° C (circulating air). Pour the hot filling onto the dough, distribute it evenly, place the dough lid on top and press the edges firmly. Bake for 30 minutes. Then reduce the temperature to 130 ° and bake for another 15 minutes.
- In the meantime, heat and stir the butter and honey. Brush the hot cake with it. Allow to cool in the mold. Finally sprinkle with powdered sugar.
The bitter almond cream
- Whip a mug of cream until stiff and flavor with three to four drops of bitter almond oil. Serve the cake with a whipped cream.
- Note 6: this cake is pretty sweet and fierce. Therefore, it is better to cut smaller pieces.
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