Hello friends! For you today I prepared the quintessence of gluttony, an expression strange, but this is the first thing that came to mind, which means the most correct) In fact, Dad, like most men of my family, would choose))
I remember how almost a year ago, on a beautiful summer evening, closer to midnight, we sat with dad on the veranda and drank tea, talking greedily on various interesting topics. The frogs screamed in the ponds, sang cicadas, dad drank tea and ate this cake, once again saying that it was delicious, but incredibly satisfying and that was true. By the way, Dad is the only person who has never praised me for desserts just like that, he always cynically spoke the truth and this has caused tears in me not once, but also really joyful emotions when the dishes received praise.
Ingredients
Dough:
- dried almonds - 300 g
- sugar - 120 g
- egg whites - 4 pcs
- lemon - 0.5 pcs
Cream:
- cream 33% - 200 g
- milk - 80 ml
- sugar - 80 g
- egg yolks - 4 pcs
- flour - 1 tbsp. l
- vanilla to taste
- sugar - 150 g
- cream 33% - 100 ml
- butter 35 g
- water - 25 ml
- salt - 0.5 tsp
- vanilla to taste
Decor:
- dark chocolate - 130 g
- sweet cherry - 250 g
- petals of roses and peonies
- powdered sugar
Cooking
- Dried almonds in the skin grind in a food processor to flour (do not use a coffee grinder or blender, from the almonds should get flour, not mashed potatoes).
- Grate lemon on zest and squeeze juice out of it.
- Mix lemon juice with zest and part of the sugar (about 100 g), gradually add the almond flour.
- Separately, beat the whites with a pinch of salt and the remaining sugar.
- Gently mix the whipped whites to the almond mass, put the dough into shape and send to the oven for 35-40 minutes. at 180 C.
- For cream you should rub egg yolks with sugar, flour, vanilla and milk. Put the mixture on a slow fire and evaporate until it becomes thick. Cool it down.
- Separately, whip cream until resistant peak.
- Add whipped cream to the yolk cream and mix until smooth.
- Once the finished almond cake has cooled to room temperature, it should be cut into two parts.
- Spread the whole cream on the bottom cake, cover it with the top one. To cream can be added to taste, the recipe of which I have already described in detail.
- Pour the top of the cake with caramel and send the cake to the fridge for 30 minutes.
- To make an unusual chocolate board easier than it may seem, for this you only need to prepare 2 sheets of A4 paper and melt the chocolate (the chocolate melts at 60 C).
- Spread the melted chocolate on the sheets and gently glue the sheets to the sides of the cake.
- Send the cake in this condition in the fridge for a couple of hours.
- Once the cake is again at room temperature, you need to quickly and gently remove the paper, until the chocolate begins to melt.
- And now the interesting point - the edges of the chocolate side will start to melt a little and get soldered form.
- The result is a chocolate "bucket" that can be filled with anything. This time, my choice fell on cherries and flower petals, and I also poured some of the result with snow from powdered sugar.
Spreading this recipe before, I already warned that the cake is very satisfying, but I will repeat it. The cake is very satisfying, be careful!))
This article focuses on homemade desserts like almond cake. This delicacy is considered to be the national dish of Sweden, but its popularity has long since spread around the globe. The cake was loved by people for its exquisite taste and aroma. If you want to learn how to do this kind of baking with your own hands, then the following recipes are for you. The article presents two ways of making a cake, which always contains almonds or flour made from it. Study the instructions, take them on board and create wonderful desserts.
Swedish almond cake "Dime": learn to cook a sweet delicacy. Cooking food set
In order to make the dough, we need the following ingredients:
- 300 g of almonds;
- 4 chicken egg whites;
- 150 grams of granulated sugar;
- 1 lemon
To perform the cream we prepare the following products:
- 4 yolks;
- 150 grams of butter;
- half a liter of cream fat content of 33%;
- 250 grams of sugar;
- vanilla - 1 tsp or ½ pod;
- 2 chocolate bars with caramel.
Description of the Swedish dessert process
This almond cake is prepared without wheat flour, which means that the delicacy is low-calorie, which can not but rejoice all those who take care of their slim figure. We study the instructions. 
Pour almonds into a food processor and grind to crumb. Put sugar, zest and lemon juice in a deep bowl. Mix these ingredients until sugar is melted. Next, add almonds here. In a separate dry vessel, whip the proteins into foam, and then transfer them in small portions to the bowl with the rest of the products. Grease the form with butter. Gently shift the dough into it. Preheat the oven to 180 degrees. Bake the cake for about 45 minutes. Ready cake is transferred to the table and cut along into three tiers.
Make a cream. Stir the cream with vanilla and heat slightly. On the water bath, melt the butter. Combine it with cream. We also add whipped yolks with sugar. Boil cream until thick. The resulting sweet mass peremazyvaya cake cakes. We melt chocolate over steam and put it on the top tier of dessert.
Almond pie and curd cream. How to cook?
The next option can be a real decoration of the holiday table. The dish is beautiful and very fragrant.
In order to make an almond cake (recipe with berries and cottage cheese), you need the ingredients listed:
Instructions for cooking with cream cheese and berry marmalade
- Making a jelly layer. Berry interrupted in a blender. Add to them 200 grams of sugar and mix. 10 grams of gelatin diluted as indicated in the instructions on the package. On a low heat, heat the sweet berry mass and put the swollen gelatin into it. In the silicone form we cover the food film. Pour into this container cooked jelly. Leave it to freeze in a cool place.
- Cooking dough. Immediately turn on the oven at a temperature of 180 degrees. While it is heating up, we prepare the main part of the dessert “Almond cake” - dough. Beat eggs with sugar (100 grams). Separately, mix wheat flour with milled almonds and baking powder. This preparation is added to the sweet egg mass. Knead the dough with gentle movements. Baking pan We spread the dough into it and bake for half an hour. Cut the cake along into two parts and leave to cool.
- Make a cream. From canned pineapple pour liquid into a separate cup and dilute gelatin in it (15 grams). We beat cottage cheese with sugar. Pineapples cut into slices. Mix them with gelatin. Cream whip and shift to the rest of the products. Mix well (but do not whisk). The cream is ready.
- Making dessert. One cake dough with cream. We lay berry jelly on it. Cover this marmalade bed with the second half of the cake. Apply cream on top and sides of the cake. Decorate the dish with berries and pineapple rings. Leave to soak in the refrigerator for 3 hours.
The almond cake, the recipe from the photo of which is presented to your attention, will surely please both you and your family and friends. Prepare it and see for yourself. 
Secrets of cooking almond desserts
For whites to whip well, use chilled fresh eggs. The dishes in which you will do this should be clean and completely dry. Proteins themselves lightly salted, it contributes to the formation of strong foam.
In the preparation of this type of baking, you can use any fruits and berries. Peach, cherry, plum will harmoniously be combined with almond aroma and taste.
Do not rush to try the almond cake immediately after cooking. Let it soak, and all the components in its composition, "make friends." This delicacy is much tastier and more aromatic after it has been drawn for at least 3-5 hours.
It is possible that summer in the middle lane sometime will come. So, it still makes sense to put bread kvass. It will take at least a week to prepare a good starter, and as weather forecasters promise, just by that time the air temperature should rise above 20 C (in the afternoon).
How to cook a leaven for
homemade bread kvass
Ingredients:
- 2 liters of cold water;
- 0.5 loaves of Borodino bread or 100 grams of rye flour + 100 grams of rye bread;
- 4 tablespoons of granulated sugar;
- 3 grams of yeast.
- Cooking time - 5-6 days
How to put kvass:
And once again insist a couple of days.
Once again, drain, add the remaining crackers (or flour with breadcrumbs) and sugar. And once again pour fresh water.
During this time, the yeast will have a brazenly barmy taste and an unpleasant bitterness, and you can drink kvass on it. To do this, once every 1.5-2 days, you will need to add water, sugar to taste and a large handful of fresh rye crackers in a three-liter jar of prepared sourdough, before removing some of the old, damp and low-lying ones. For taste, you can add raisins, mint, ginger, honey ...
cakes, pies
Ingredients
- To test
- 4 squirrels
- 200 g almonds
- 150 grams of powdered sugar
- For cream:
- 4 yolks
- 200 ml of cream
- 80 g sugar
- 100 g of butter
Cooking method
- Chop almonds and mix with half the powder.
- Squirrel whip with the rest of the powder, add almonds with powder.
- Arrange in the form of cakes with a thickness of 1.5 -2 cm.
- Bake for 20 minutes at 180 ° C.
- Heat the cream, add sugar, after dissolving pour a thin stream of whipped yolks.
- Beat on low heat until thick.
- Cool, mix with softened butter.
- Smear cakes with cream, decorate with almond petals.
Almond cakes are not like other desserts. They have their own flavor, sophisticated taste and exquisite aroma. At the same time, the cooking technology is just as easy as the classic biscuit or honey cake.
Almond Cake - General Cooking Principles
Almonds are used in dough or for cream. If the nut goes to the cakes, then it must be crushed, sometimes it requires peeling. On sale you can find ready-made almond flour, but it is inferior in taste and aroma to a natural product. The dough is usually prepared semi-liquid, baked cakes in standard split forms.
Creams for almond cakes are prepared from a variety of products. Cakes are perfectly combined with dairy products, cream cheese, condensed milk, chocolate. Often the cake is filled with berries, nuts, marshmallows, prunes or dried apricots. There are actually a lot of options and at least something needs to be tried!
Almond cake "Tenderness"
The recipe for a stunning almond cake made from special cakes to which wheat flour is not added. This dessert does not need to be soaked for a long time, you can eat it right away, it turns out very tender and juicy.
Ingredients
250 grams of almond;
120 grams of powder.
For cream:
20 grams of wheat flour;
4 yolks;
100 g of sugar;
180 g of milk;
80 g of oil.
A handful of almonds or petals for dessert.
Cooking
1. Turn on the oven. The cake will be baked at 170 degrees, let the oven warm up.
2. Grind almonds or chopped in a combine, add powder to it, mix.
3. Beat whites in a cool foam, add to sweet almonds, mix with a spatula and the dough is ready.
4. Pour the mass into a mold, covered with parchment. The diameter of the dishes from 19 to 22 cm.
5. We put in the stove, prepare a fragrant cake for about 25 minutes. The first 15 minutes, the door is better not to open. Remove, cool, cut into two parts.
6. While the almond cake has cooled, prepare the cream. Rub the flour, milk with yolks and sugar, warm up in a water bath until thickening, but the mass should not boil over. Remove from heat.
7. Cool the cream and add the softened butter. Of course, it can be whipped, but it is not necessary.
8. We coat the two almond cakes with one another. Sprinkle with almond crumb or leaves.
Almond cake from Ikea
In Ikea you can try the amazing almond cake. Moreover, the recipe is not a secret and a wonderful dessert can be easily prepared at home. We get everything you need and go! Almonds are used unrefined, lemon cannot be replaced with acid.
Ingredients
1 tbsp. l lemon juice;
Peel of 1 lemon;
150 grams of sugar.
500 grams of cream;
250 g Sakh. powder;
4 yolks;
150 g of oil;
Vanillin.
Cooking
1. Grind almonds, do not need to clear it. In no case do not use the blender, as it turns out wet lump. It is better to use a meat grinder. Add the zest. You can grind together.
2. Proteins are cooled, whipped to a cool foam and in the process we introduce lemon juice and granulated sugar (or we take powder). Beat, as for meringue. The mass should get thick, lush. Combine both masses to make the airy dough.
3. Cover the bottom of the split mold for cakes, lubricate. Boca can just be lubricated. Spread the airy dough, send the cake in the oven. Bake at 180 degrees. For the form of 20 cm will take about half an hour, 40 minutes. Check the puncture of the central part, the splinter should remain dry. Remove, leave to cool.
4. For the cream you need to combine the cream, powder, add vanilla and yolks, warm everything in a water bath, then cool well. Beat the butter into the foam, mix with a rich cream.
5. Cut the cooled almond cake into three layers using a long bread knife.
6. Coat the almond cakes with the resulting cream, leave for an hour to soak in, and you can serve a delicacy to the table!
Strawberry Almond Cake
This recipe is distinguished by piece baking cakes. Their number depends on the diameter of the future dessert. Strawberries are used fresh, ripe, but the berries must be dense.
Ingredients
150 grams of almonds;
100 g of oil;
70 g flour;
200 grams of sugar.
500 ml of cream;
500 g strawberries;
50 ml of cognac;
Vanillin;
130 grams of sugar.
Cooking
1. Beat whites until foam and a half prescription powder. You can use fine sugar. Melt the butter, cool. Grind almonds, mix with the remaining sugar and prescription flour.
2. Now you need to mix all the ingredients of the dough. At first we enter oil into flour. On top lay out the whipped protein mass, gently stir.
3. The oven at this point should have already warmed up to 150 degrees. We cover the baking sheets with parchment, draw circles on it, the size necessary for the cake. We grease them with oil so that the cakes will not stick. On the baking sheet you can bake several pieces at the same time, if the size allows.
4. Spoon spread the dough into circles, smooth out. The thickness of the layer is approximately five millimeters.
5. We bake. Approximately 13-14 minutes.
6. Cooking cream. Whip cream with sugar, add vanilla and brandy. You can use any liquor.
7. Clean and dry strawberries cut into plates.
8. Lubricate the cooled cakes with cream, lay out strawberry plates. Repeat until all the components of the cake are over. Do not press anything.
9. Leave dessert for half an hour and you can eat! After 5-6 hours, the cakes will settle down a bit, the cake will become lower due to the impregnation and softening of the almond dough.
Chocolate almond cake with condensed milk
Chocolate cake with an amazing almond flavor. Dessert is easy to prepare, if there is peeled almonds, you can immediately use it.
Ingredients
150 grams of sugar;
150 g of flour;
200 g of almonds;
1 spoon of cocoa;
150 g of oil.
5 tablespoons of cream 33%;
Bank of condensed milk;
50 g of oil;
A spoon of honey.
For the glaze, you will need one chocolate bar and 50 ml of heavy cream.
Cooking
1. If there is peeled almonds, then it is immediately ground. In another case, pour the nuts with hot water, remove the skin, dry it in a pan and grind it only after that.
2. Whip butter with sugar, add yolks and three proteins, add flour and almonds with sifted cocoa powder.
3. Beat the remaining proteins into the foam, add to the dough, stir. We divide into two identical forms, bake in the oven at the same time. The process takes about half an hour at a temperature of 180. Let cool.
4. Cooking cream. Melt the butter, add condensed milk and honey, heat for about ten minutes, add cream and hold for a little more on the fire. Cool it down.
5. Lubricate cakes cream, put the cake for half an hour to cool.
6. Melt the chocolate mixed with cream, cover the dessert with icing.
Almond Sponge Cake
Option almond cake from a classic biscuit. The peculiarity of the dessert is an amazing cream.
Ingredients
A glass of flour;
Incomplete glass of sugar.
For cream:
0.5 liters of milk;
20 g of flour;
120 g of sugar;
110 g of almonds;
130 g of oil.
For impregnation of 100 ml of water and 50 g of sugar, brandy to taste.
Cooking
1. Heat the oven. The temperature for sponge cake is 170-180. Beat eggs and sugar with a mixer until thick foam. Add flour. Stir dough. Pour into a mold, bake until tender.
2. For the cream, you need to grind the almonds into fine chips, mix with flour and sugar, dilute with milk. We put on the stove, boil the sweet mass to the thickness. Remove from heat, add oil, stir the cream until it is completely dissolved. Cooling down. You can change the smell of the cream with vanilla, add a little cocoa, brandy to taste.
3. Mix the sugar and boiled water to make a syrup.
4. Cut the cooled biscuit with a long knife across 2 cakes. If the diameter of the mold is less than 20 cm, then you can easily make three pieces, it will be even better.
5. Soak cakes with syrup, coat with cream. For decoration, you can use crushed almonds.
Almond cake with mascarpone and honey
Another variation of a delicious dessert made from the finest almond cakes. They are perfectly combined with mascarpone cheese cream. You can use another similar product, but it should not be salty.
Ingredients
100 grams of nuts;
100 g of sugar;
500 g Mascarpone;
4 full spoons of honey.
Cooking
1. Grind almonds, optional peeling. From proteins and sugar whip steep meringues. Combine with almond crumbs, stir, shift in any shape, but preferably not more than 22 cm, so that you can cut the baked donut into two shortcakes.
2. Cook at 160 degrees to dry sticks, it is about 30-40 minutes, depending on the thickness. Cooling down.
3. Now you need to mix honey with cheese. Honey is better to melt a little, for this simply put the bowl in hot water. Mix with mascarpone, if the sweetness is small, then you can add a little powder or a couple of tablespoons of cream condensed milk.
4. Cold almond cake to be cut. Do this neatly with a long knife, as the pastries are very delicate.
5. We spread on one part half honey cream. Cover, daub the top and cover the side parts with a thin layer.
Almonds will be cleared much easier if you pour it with hot water and leave for a couple of minutes. Then the product can be dried in the oven or in a pan.
It is undesirable to chop almonds with a blender. A baby can cling to a lump, it will be sticky and it will not evenly be distributed in the dough.
On the finished cake, not almond pieces look more spectacular, but decorative leaves from it. They can be bought in the shops for confectioners.
Almondy cakes are premium class cakes with unique flavors. Baked according to a recipe made at the end of the 19th century in Sweden, Almondy cakes are made only from carefully selected natural products. Do not contain flour and do not contain gluten. The taste is just matchless! Anyone who has ever been in Ikea, probably tried the incredibly delicious cake "Almondy", which is also sold in many other stores, though frozen.
You can buy Swedish almond cake “Almondy” in iKEA or “Alphabet of Taste”, but if you decide to make Almondi cake in homemade tastes, then it is worth noting that this almond cake has two varieties: chocolate and not (you can buy both in IKEA) . Both varieties of this cake are prepared in the same way, but chocolate, after cooking, is poured on melted “Daim” chocolate (it is with caramel - that is why other brands of chocolate will not work). Classic almond cake, i.e. Almondy cake without chocolate is filled and topped with golden cream and decorated with almond flakes.
The Almondy Marabou Premium cake is an excellent choice for those who love the powerful taste of dark chocolate, since Marabou Premium contains dark chocolate with 70% cocoa. Almondy Cake with Daim is made from milk chocolate, lightly toasted almonds and contains crispy Daim chocolate pieces. Milk chocolate and caramel coated cake pieces make Almondy Cake with Daim a heavenly delight for those who love chocolate flavor and lightly crunchy sweets.
Almondy Almond Cake (Almondy Almond Cake) is a crispy layer cake, covered in almond cream and sprinkled with chopped and slightly roasted almonds. The taste of the almond cake “Almondy” is amazing. You can always rely on its impeccable appearance and magical aroma. And in order to cook classic “Almondy” cake without chocolate you will need: the following ingredients:
for cake layers:
Almond - 300 gr
Sugar - 150 gr
Chicken proteins - 6 pcs
for cream:
Chicken yolks - 6 pcs
Granulated sugar - 50-100 gr
Vanilla sugar - 1 tsp.
Butter - 130 gr
Cream 30% and higher - 100 ml
As well as almond petals for decoration - 50 gr
Chop almonds in a blender or bowl of a food processor. Mix the almond crumb with granulated sugar. Since it will be necessary to bake 2 cakes separately, the resulting mixture is divided into 2 equal parts or initially take half the almond and half the granulated sugar.
Beat in a strong foam 3 protein, add to the half almond mixture and mix gently. Cover the form with greased paper, pour out the dough and smooth it. Heat the oven to 175 degrees and bake the cake for 30 minutes (until light brown). Remove the ready cake from the oven, remove it from the mold and leave to cool. Then repeat the same thing and make the second cake. Cool it down.
For cream: rub yolks with sugar and vanilla sugar in the saucepan (the amount of sugar depends on your taste preferences). Add cream and mix.
Put the saucepan on the stove and heat, stirring constantly, over moderate heat or water bath until thick. Cool slightly. Then add butter at room temperature and beat with a mixer. The cream is completely cool.
Apply half of the cream on the first cake. Cover the first cake with the second cake and apply the cream on the top cake and the sides of the cake. Put the cake in the fridge for soaking, better for the night. Ready cake thickly sprinkled with almond petals. Cooking time ≈ 40 minutes + 6 hours in the refrigerator.
Here are the variations:
1. Almond cake
For cake layers: 8 proteins, 200 gr. ground almond, 220 gr. Sahara
Cream: 225 gr. butter, 35 gr. starch, 250 gr. sugar, 8 yolks
For decoration: 75 gr. almond records, some whipped cream, icing sugar.
Beat half the proteins. Half a serving of sugar and ground almonds should be added to the protein mass. Split round shape lay out baking paper and then lay out and smooth out the resulting dough. Bake in a preheated oven for 18-20 minutes at a temperature of 200 * C. By the same principle, prepare the second cake.
Fry the almond plates to brownish.
Melt the butter in a water bath. At the same time make sure that it does not become too hot. Introduce sugar, starch and yolks. And mix with a mixer for 20-25 minutes ... holding the whole structure on a warm (but not boiling) steam bath - until the cream thickens.
1/3 cream fluff the first cake, put on it the second. And lay out the rest of the cream overthrow. Sprinkle the cake with almond platter. If desired, before serving, decorate the cake with whipped cream and powdered sugar.
2. Swedish Almond Cake (IKEA)
8 proteins (M)
200 g ground almonds
220 g sugar
225 g of butter
35 g starch
250 g sugar
8 yolks (M)
75 g almond leaves
Beat half of the proteins into a dense mass. Mix half of the ground almonds with half the sugar, mix in portions with whipped protein and put in a round shape on baking paper. Bake in a preheated oven (200 degrees) for 18-20 minutes. In the same way bake the second cake
Melt the butter in a water bath (not too hot!), Add sugar, starch and yolks there, beat a lot with a mixer over medium heat for 20-25 minutes until the cream thickens. Cream put on the first cake, then fluff the second cake and sides and sprinkle the cake with almond leaves. You can sprinkle the cake with powdered sugar (optional).
3. Swedish Almond Cake
100 g of almond leaves
200 g ground almonds
4 eggs (L)
240 g sugar
100 ml whipping cream
225 g soft cl. oils
20 g of powdered sugar
Preheat oven to 175 degrees
Fry the almond leaves in the oven until golden brown.
Eggs divided into white and yolk. Yolks, 80 g of sugar and cream in a saucepan over low heat, whipping constantly, bring to a thick creamy state (do not bring to a boil !!). Remove from the stove, put the pan in ice-cold water and beat with a mixer, adding soft butter into pieces. Put the cream in the cold.
Beat the protein, gradually adding 120 g of sugar to it, until a stable foam
Stir in 200 g ground almonds (gradually).
Bake 2 cakes from this mass.
Cool the cakes, smear with cream, sprinkle almond leaves on top and put in the cold for 6 hours. Sprinkle with powdered sugar before serving.
4. Swedish almond cake (German recipe):
6 eggs (m)
225 g ground almonds
150 g sugar
100 g of butter
150 cream
225 sugar powder
75 g almond leaflets
(sugar, powder a little less)
All the same ... bake at 175 ... about 20 minutes ...
5. Almond cake
For cake layers: 200 gr. almond flour, 150 gr. sugar, 4 protein.
For cream: 1 tbsp. Milk, 1 tsp. starch, 100 gr. sugars, 4 yolks, vanilla, almond petals
1. Protein, beat well, add sugar and beat for about 3-5 minutes.
2. Pour the almond flour, mix gently. (If there is no almond flour, you can make it yourself. To do this, peel 200 grams of almonds, dry in the oven and grind into flour).
3. Put two identical cakes on the parchment, bake at 150 gr.S. about 45 minutes. Cool it down.
4. For cream, whip the yolks with sugar, vanilla and starch. Put on medium heat, pour in the milk and boil, stirring constantly, until thick. Cool it down.
5. Lubricate the first cake with cream, cover with the second one and evenly distribute the remaining cream throughout the cake (top and sides). Sprinkle with almond petals and send in the refrigerator overnight.
