Almond cake filled with sweet egg cream

2014-01-27
  • Servings : 14 slices
  • Prep Time : 25m
  • Cook Time : 55m
  • Ready In : 1:20 h
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A traditional cake with the typical Portuguese flavors it’s always a good option at any party or special occasion! We recommend this almond cake recipe filled with sweet egg cream. It has an excellent presentation and everyone will love it!

Units: Metric / (Units: US)

Ingredients

  • For the cake:
  • 200 grams / (7 ounces) almond kernel
  • 5 egg whites
  • 150 grams / (5 1/3 ounces) sugar
  • 150 grams / (5 1/3 ounces) all-purpose flour
  • 1 teaspoon baking powder
  • 1 tablespoon liquid caramel
  • 50 grams / (1 3/4 ounces) softened butter
  • 250 grams / (8 3/4 ounces) natural yoghurt
  • For the filling:
  • 100 grams / (3 1/2 ounces) sugar
  • 100 ml / (6 3/4 tablespoons) water
  • 5 egg yolks
  • 1 lemon peel
  • 1 cinnamon stick

    Directions

    Step 1


    1. For the cake:
    2. Preheat the oven to 180ºC / (350ºF). Grease a round cake pan (25 x 6 centimeters / (9 3/4 x 2 1/3 inches)) with margarine and dust with some flour.

    Step 2


    1. Separate the yolks from the whites. Store the yolks for the sweet egg cream.

    Step 3


    1. Almond cake filled with sweet egg cream | Food From PortugalIn a food processor, grind the almonds until they become a fine powder; set aside.Almond cake filled with sweet egg cream | Food From Portugal

    Step 4


    1. In an electric mixer, beat on medium speed the sugar and the egg whites until a homogeneous mixture. Add the grinded almond kernel, the yoghurt, liquid caramel and mix for 3 to 4 minutes until it’s nicely incorporated. Reduce the mixer speed to low, add the flour mixed with the baking powder and beat until obtain a homogeneous and quite creamy mixture.

    Step 5


    1. Pour the mixture into the prepared panAlmond cake filled with sweet egg cream | Food From Portugal and bake until a toothpick inserted in the center comes out clean, about 35 to 40 minutes (the time depends on the oven).

    Step 6


    1. Turn off the oven, unmold and let cool to room temperature.

    Step 7


    1. For the filling:
    2. Almond cake filled with sweet egg cream | Food From PortugalIn a bowl, whisk the egg yolks.Almond cake filled with sweet egg cream | Food From Portugal

    Step 8


    1. In a saucepan, put the sugar, water, lemon peel and the cinnamon stick, stir and bring to low heat until it starts bubbling. Turn off the heat, remove the lemon peel and the cinnamon stick and let cool about 5 minutes (reserve the cinnamon stick).

    Step 9


    1. Slowly add the previous mixture to the beaten egg yolks and go stirring with a wire whisk until a homogeneous mixture.Almond cake filled with sweet egg cream | Food From Portugal Pour in a saucepan together with the cinnamon stickAlmond cake filled with sweet egg cream | Food From Portugal and bring to low heat about 15 minutes until creamy (pass a wooden spoon in the bottom of the saucepan and if it leaves a trail like a road, the sweet is ready), stirring occasionally.

    Step 10


    1. Turn off the heat, remove the cinnamon stick and let cool completely.Almond cake filled with sweet egg cream | Food From Portugal

    Step 11


    1. Slice the cake in half with a long sharp knife. Place the bottom slice of the cake on a platter and spread with the sweet.Almond cake filled with sweet egg cream | Food From Portugal Cover with the top slice of the cake and serve.
    2.  
      Note: Watch here the sweet egg cream video.

Almond cake filled with sweet egg cream | Food From Portugal

Nutrition facts per serving (14 slices):

Calories: 251
 
Total Fat: 12.5 g(19%)
 
Saturated Fat: 3.5 g(17%)
 
Cholesterol: 85 mg(28%)
 
Sodium: 44 mg(2%)
 
Total Carbohydrate: 30.5 g(10%)
 
Protein: 7 g
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