I found this recipe Blog Gaia and I was immediately inspired, because I like it very sweet with almonds; o)
I made it several times, but ' only photograph that I was able to do so and I had this .... used a pan a little 'smaller than it in fact advised Gaia and the cake has come a bit' higher, but is really delicious and I recommend you try it!
Here is the recipe, taken verbatim from the blog of Gaia, whom I thank: o)
Ingredients:
2 tablespoons potato starch ( I used one of Easyglut)
foil 1 tablespoon corn
1 tablespoon of the rice flour + flour for the cake (still Easyglut)
200 g blanched almonds
200 g caster sugar 4 tablespoons +
+ 110 g of butter for greasing the pan to
4 eggs 1 / 2 packet of baking powder (Easyglut too)
Preparation:
For the base:
separate yolks from the whites and set aside the whites for the topping.
Beat the egg yolks with 4 tablespoons of sugar. Add 110 g of butter warmed, and the last potato starch, rice flour, corn on foil and baking powder.
Grease and flour a 28 cm diameter cake tin and pour the mixture. It will be a rather thin layer. That's fine.
Apart finely chop the almonds in a blender and mix 200 g of sugar. Fit the clear until stiff and incorporate a tablespoon at a time to the mixture of almonds and sugar.
Pour the mixture into the pan so obtained, over the dough, and bake in oven pre heated to 180 degrees for 40 minutes (original recipe said 30, but I always left a few more minutes).
Allow to cool and serve. How many cakes the next day is even more good.
Bon appetit!
Anto: o)
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