Almond cake

DOUGH
     4 egg yolks
     120g caster sugar
     250 g almonds

CREAM

4 egg yolks
100 g of sugar
'30 Starch
200 ml milk
1 tsp vanilla
200 g butter at room temperature

• The oven was heated to 175 C.
• Almonds are ground and mixed with powdered sugar.
• Proteins are broken down into hard snow.
• Add almonds with sugar and gently stirred.
• The dough was transferred to a prepared pan.
• swamp bake 15-20 minutes.
• The finished cake is removed carefully and leave to cool completely.
• cake layer, cut horizontally into two equal parts.

  In a fireproof container (pot) mix egg yolks, sugar, starch, milk and flavoring.
• a water bath or a very low heat mixture to boiling, stirring constantly.
• The cream is removed from the heat and leave to cool.
• the cooled cream is broken with a mixer at medium speed while gradually added limp oil.
• The cream was stirred to homogeneity.


 The two equal parts of the marshes stick with cream.
• Spread almond cake top and sides with the same cream.
• Sprinkle with chopped or sliced ​​almonds.
• Place in refrigerator for at least 2 hours before serving to tighten cream.