You will need:
For almond base:
- Almonds - 150 grams; Sugar - 200 ml;
- Egg (protein) - 5 pcs;
For oil cream:
- egg (yolks) - 5 pcs.;
- cream (or milk) - 100 ml;
- sugar - 100 ml;
- butter - 175 grams;
for decoration : Almonds (flakes or crumb) - 50 gr.
For almonds, smashed almond bleached in a very small babe, almost flour.
Separate yolks from proteins. Beat proteins to a steady foam, gently add sugar, mix and continue to beat to shiny dense foam. Add almonds, gently mix down up, it is no longer necessary to beat.
Half the test lay in the form of a circle with a diameter of 24 cm on bakery paper. This can be done using a confectionery bag or ordinary spoon.
Bake at a temperature of 160 ° C of about 25 minutes. Immediately after baking, turn the root and separate from paper. Give an attachment to cool on the grille. Act very carefully, cakes brittle.
Then we cook the cream: 5 egg yolks whip the mixer with cream and sugar in a small saucepan. Bring to a boil, stirring constantly. Whip and boil to thickening, not allowing boil. You can use a water bath. For fragrance, add a few drops of vanilla essence.
Now let the cream cool, cover it with a food film. Then add the creamy oil and take care. Put the resulting cream in the refrigerator and let it frost.
Put half the oil cream for the crude, cover the second cake, put the cream on top again and distribute the spoon, crumple. Sprinkle with ground almonds from above (grind the blender into not very small crumb) or almond petals. Cake Put into the refrigerator to impregnate at least 8 hours.
Other recipes for our chef look at Facebook page.