John Myers
Contents
show
Focaccia Di Mandorla … Small Almond Cake
The perfect focaccia di mandorla … small almond cake recipe with a picture and simple step-by-step instructions.
Bottom and lid
- 120 g Flour
- 120 g Ground almonds
- 100 g Sugar
- 120 g Butter
filling
- 300 ml Milk
- 50 g Sugar
- Vanilla sugar
- 4 Egg yolk
- 30 g Food starch
- 80 g Ground almonds
- 140 g Butter at room temperature
- Dough: I always use whole almonds and grind them fresh, the aroma is much more intense … So grind the almonds, knead with the flour, sugar and butter into a firm dough. At first you don’t think that it can ever become a dough, but after about 7-8 minutes of kneading it will be something – mantra when kneading: “Faith and trust”: D
- Cut the dough in half and form two balls, put each in a plastic bag or place between two layers of cling film and roll out with a rolling pin into circles with a diameter of approx. 23-24 cm. Chill the dough circles for about 1 hour.
- 3rd cream: Mix the milk with the starch powder and bring to the boil, remove from the heat, stir in half of the sugar and the vanilla sugar and whisk in the egg yolks individually. Put it back on the stove and let it set while stirring constantly. The result is a pudding-like consistency. Then let it cool down
- I blanched and peeled the almonds for the filling, then ground them (I think you could omit the peeling, the cream will then be a little darker).
- Roast the ground almonds in a pan without fat until golden brown. Stick with it and stir constantly so that nothing burns !! Then let it cool down.
- Mix the roasted almonds with the pudding cream (if you want, you can put this through a sieve beforehand so that there are no lumps in it)
- Beat the room temperature butter with the remaining sugar until it is white. Mix the butter mix and almond cream together and beat vigorously so that the buttercream is as smooth as possible. Refrigerate.
- Preheat the oven to 190 °. An hour has now certainly passed and the dough can be baked: carefully tear open the bags and cut out two circles with a diameter of 22cm with the edge of a 22cm springform pan or a plate. Line a baking sheet with parchment paper or a baking mat (important!) And carefully slide the dough circles onto it. Bake the cut off dough leftovers, they will be delicious biscuits. Bake in the oven, 2nd rail from the bottom, for about 15 minutes. Always check, the dough mustn’t get too dark.
- When the baking time is over, pull the baking paper from the tray onto the work surface, being careful when doing this, the dough breaks very quickly! Immediately cut a sheet of dough into 12-16 wedges and allow to cool.
- Now place the first base on a straight cake plate, brush with the cream and place the cut pieces on top. Dust with a little powdered sugar (this hides any breakage very nicely). Chill the cake a little longer. FINISHED!
- These ingredients could also be used to make small tartlets. Simply work the dough with the appropriate cutters, so you have more bite-sized pieces.
- The cake is “cheesy” and very sweet. I have already reduced the amount of sugar, so in the base I would leave it so carefully in the cream and then try it …
- For a simpler filling, you could also use normal custard that has been boiled a little more firmly and then process it further. That saves eggs and patience.
Facebook Comments