With this cake of almonds and pastry cream without gluten, lactose and sugar without sugar To succeed, be intolerant to anything. In addition, it is filled with a delicious homemade custard that has nothing to envy to those of the pastries so cheer up and get to work!
| 🚻 6 Diners | 🕘 1H 30m | 🍵 Full | 🤯 Diverse |
| INGREDIENTS TO MAKE ALMENDER CAKE AND PASTERLY CREAM- Gluten without lactose and sugar without!: |
| 225 grams of ground almond 200 grams of sugar or equivalent sweetener in equal quant Eye, but more or less that amount) 1 on Potax yeast (it is gasifying) for the custard :: 500 milliliters of soy drink (or milk) 4 units of egg yolks 1 unit of pod of pod of pod vanilla 120 grams of sugar or equivalent sweetener in the same quant |
| ADDITIONAL CHARACTERISTICS: MIDDLE COST, |
INGREDIENTS TO MAKE ALMENDER CAKE AND PASTERLY CREAM- Gluten without lactose and sugar without!:
1. We start preparing the easy ground almond cake. To do this, we separate the yolks and egg whites and beat the yolks along with the sugar.
2. In another bowl, we mix the almond, the cornstarch and the yeast and incorporate gradually to the previous mixture.
3. Mix and work the dough little by little. At this point we will have a cake mass with dense gluten -free almond flour, even hard, mazapan type.
4. Beat the whites with a pinch of salt until they are about to snow.
5. We add the whites little by little. First I recommend adding as a quarter of quantity or something else, that you are going to have to mix without worrying that the whites are lowered. The goal is now to soften the mass. It costs a little work but is achieved. We are adding more clearly. And when we see that the dough is more manageable, we incorporate the rest of the clearings in the usual way: with care and enveloping movements so as not to lose the air inside them. These, together with the cornstarch and the gasifier, are the ones that will make the difference between the gluten -free almond cake, we are dense, like a Santiago cake, or spongy like a cake. We are looking for the second option.
6. When we have a soft and homogeneous dough we pour it on a previously greased mold and put the almond cake without flour or baked sugar already hot at 180 ºC up and down for about 35 minutes.
7. To verify that the cake is at its point we click with a stick in the center. Once, ready, we will take it out, unmold when it cools a little and let us finish cooling on a rack.
8. While the cake is baked we prepare the custard. You can see how to prepare it in the prescription of the puff pastry cake with cream and fruits of the forest that I prepared some time ago. When ready, we pass it to a bowl, cover it with film paper and let it cool completely.
9. When the cake and cream have cooled at all we will proceed to mount the cake. To do this, we cut the sponge cake into two plates (if the surface of the sponge cake has been somewhat pointed, we will also cut a bit of it to flatten it). We place one of the plates on a base and spread it generously with pastry cream.
10. Next, we put the other iron on top and spread the surface and the edges of the cake with cream.
11. Finally, we decorate the almond cake and pastry cream with the fillet almonds. These are easily placed when they stick to the cream. We can put entire almonds on the surface as a final touch. Once the almond cake was ready with the custard we put it in the fridge until serving.
12. I can only suggest that you do not stop trying this almond cake with custard because it was really rich. Seriously, a delight! Not a little little piece was left over 🙂 If you want to see more ideas for great cakes like this, do not forget to go through my blog target = _blank relic = NOFOLOW CLASS = OUTBOUNDMINS KITCHEN. A hug!
