Almond Cake
I love almond cake! Today's recipe is relatively easy and the result is excellent both in taste and appearance. Good luck!
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RECIPE:
Ingredients
For the cream
500 ml of milk
150 g of sugar
50 g nisete (corn flour)
2 vanillas
For the syrup
200 g of sugar
200 ml of water
For SpongeBob
4 eggs
80 g of sugar
70 g of butter
120 g of all purpose flour
1.5 teaspoons of baking powder
2 vanillas
500 ml heavy cream
Method
We start with the cream of our cake. First, mix the milk with the sugar and the starch and stir over medium heat, until the mixture becomes creamy.
When our cream is ready, take it off the heat and flavor with vanilla. Then, cover it with cling film and put it in the fridge for 6 hours.
For the syrup, boil the sugar and water for 5 minutes. Optionally flavor with 50 ml bitter almond liqueur.
We continue with the sponge cake. Beat the eggs with the sugar until fluffy. Then, add the cold melted butter and mix.
Add the flour, baking powder and vanilla.
Then, divide the mixture into 2 equal parts and spread them in 26 cm forms with non-stick paper. NOTE: Alternatively, we can make a sponge cake and cut it in half.
Bake at 180 degrees Celsius, on the resistances, until golden brown.
We continue and beat the cold cream to make it whipped and gradually incorporate the cold cream we made earlier.
We put a sponge cake as a base and syrup it. Spread a little more of the cream and cover with the other sponge cake, as shown in the video of the recipe.
Add syrup and cover the entire cake with cream.
Finally, we cover our cake with roasted almond fillet and make rosettes with some of the reserved cream.

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