Friday, November 12, 2010

Egg white almond cake

Almond taste and light consistency are the main criteria for this cake. Inspiration for this cake came from one interesting cooking blog "nami-nami" I've changed for my taste and all together it worked out well. If you have any unused egg whites and when You are sick of meringues, macaroons and Pavlova make this cake. It is so good that I wanted to make it even if there is no unused egg whites. Try it! 
160 grams almonds200 grams sugar110 grams butter1 tsp almond extract (or a few drops of almond essence)160 grams of flour1 tsp baking powder

 1) Blanch the almonds: place almonds in shells for 2 minutes into boiling water. Strain and rinse with cold running water. Peel the skin, it should slide off easily.

2) Preheat oven to 180 ˚ C.3)
Whisk together butter and sugar in a food processor, or by hand with a whisk in a bowl. Add  sifted flour, almonds, baking powder and almond extract. Blend everything in a food processor till ingredients are well mixed.

If doing by hand - chop the almonds
with a good knife or  finely shalt in pestle and mortar. Then mix with remaining ingredients.4) Separately, whip the egg whites to the stage of unstable peaks. Carefully fold beaten whites into the batter.

5) Prepare the cake tin. Smear it with butter and sprinkle with flour. Shake off excess. Tin must be coated with a a thin layer of flour. Fill the form with batter and place into the oven.Bake in oven for 40-50 minutes. Make a test with a toothpick: insert it in the center of the cake in the center, if it comes out clean - the cake is ready - if not, bake for another
5-8 minutes and make the test again.

Once you take the cake out , let it cool for 5 min before unmolding. Then I suggest to cool another 10 minutes on a rake before You start slicing.


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