The Almendra or Coca Cristina Cristinas are a typical sweet of the Valencian Community. But although the ingredients are the same, according to the people or city, they are made in one way or another and adorns them in a different way. On this occasion I share with recipes my recipe of Cristina cake with almonds rolled above that they give it a even more noticeable taste of this delicious dry fruit.
| 🚻 6 Diners | 🕘 30m | 🍵 Merienda | 🤯 Difness Low |
| Ingredients to make almond or coca Cristina: |
| 100 grams of ground almond 100 grams of sugar (½ cup) 50 grams of flour 2 eggs 1 lemon 1 handful of rolled almonds |
| ADDITIONAL CHARACTERISTICS: MIDDLE COST, |
Ingredients to make almond or coca Cristina:
1. The first step to prepare these Almendra or Cristina cake Cristinas is to separate the brothers from the whites and beat these until they are well mounted and hard. Add the sugar and beat to form a smooth Swiss meringue without lumps. Add the yolks and keep beating with the rods. The ground almond is with a spatula with care so that the meringue is not lowered. Add the sifted flour passed by a strainer and mix carefully. The lemon scratches and add it to the mixture.
2. Prepare vegetable or sulphurized paper and place it on a baking sheet. You see throwing tablespoons of the coca paste Cristina on paper, leaving a separation between the masses because they grow and spread a bit. He has a little sugar over each Almendra Cristina. You can decorate them with half almond marona, rolled almonds, half cherry confit or not put anything.
Trick: If you have wafers, it is better to put each pingon of Cristina cake on a wafer instead of baking paper.
3. Cuece Los Cristinas de Almendra in the preheated oven at 180-200 ºC for about 8 or 9 minutes, until they have taken color. The cooking time of the Valencian cocas depends on each oven so you see them by watching them just so that they do not burn. Sweet Mallorcan. And don miss my blog target = _blank relic = NOFOLWMANDARINES AND HONEY TO KNOW ALL MY RECIPES!
