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Today is thursday 21 august, it is 22ºC and partly cloudy in Santiago

46/ Small Almond Cake with Mirabelle Plums, Lemon Juice and Frozen Yoghurt Cream

Ingredients

3 CM X 4 CM ALMOND CAKE BASE:
4 egg yolks
3 eggs
50 g butter
14 g yeast
50 g flour
A pinch of salt
200 g icing sugar
250 g ground almonds
Lemon rind

3 CM X 4 CM STREUSEL BASE:
1 kg almond flour
1 kg wheat flour
1 kg butter
1 kg brown sugar

50 G MIRABELLE PLUM MOUSSE:
300 g mirabelle plums
4 sheets of gelatine
550 g cream
50 g sugar

30 g of frozen yoghurt cream

15 G OF LEMON JUICE:
1/2 litre of lemon juice with skin
400 g of sugar

Recipe

ALMOND CAKE (BASE):
Prepare in traditional way.

STREUSEL:
Knead, allow to settle, grate and bake.

MIRABELLE PLUM MOUSSE:
Blend plums, add leaves of gelatine and cream with sugar.

LEMON JUICE:
Cook and blend.

PREPARATION IN LAYERS:
First the almond cake.
Then the streusel.
Finally, the mirabelle plum mousse.
Place on top of line of lemon juice and accompany with frozen yoghurt cream.






























Categories: Vegetarian Sweet tapa Comments: 3 Ratings: 31
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1.
Image: belen00039
ummmmm..rico rico
2.
Image: Entapado
Un postre fascinante. Una mezcla de sabores buenísima.
3.
Image: ZaraLouro
Sabores de la tierra, ningún sabor sobre otro dando el equilibrio perfecto para terminar una degustación perfecta