This creamy almond-flavored dessert is easy to prepare. Particular attention should be paid to the quality of the cream, so that the "log" is tender, and gelatin (the better it dissolves, the softer and more airy the dessert will be).
It is necessary
-
- whipping cream - 200 ml
- butter - 25 g
- 6 eggs
- sugar - 155 g
- flour - 70 g
- cocoa powder - 15 g
- almonds - 100 g
- milk - 250 ml
- gelatin - 4-5 plates
- liqueur "Amaretto" - 3 tablespoons
- pan
- pan
- baking sheet
- baking paper
- the form
- cling film
Instructions
Step 1
Heat the oven to 180 degrees.
Step 2
Prepare the dough. To do this, first beat three eggs with 75 g of sugar into a frothy mass, and then add flour, cocoa powder and melted butter to it.
Step 3
Place the oiled paper on a baking sheet and place the dough evenly on it. Bake for 10 minutes.
Step 4
Grind and fry the almonds in a pan. Then pour the almonds into a saucepan, cover with milk and cook. When the almond milk boils, remove the pan from the heat, close the lid and let cool for half an hour.
Step 5
Gently put the finished cake from the oven on a towel sprinkled with sugar, and already after this, remove the baking paper from it. Let the cake cool.
Step 6
Cut the crust into pieces to fit a rectangular ("log-shaped") baking dish. The recommended size of the mold is about 25 x 7.5 cm with walls about 7 cm high.
Step 7
Place plastic wrap in a baking dish. Lay out the cake blanks.
Step 8
Soak the gelatin strips in cold water and leave to swell.
Step 9
Whisk the cooled almond milk with a mixer or blender. Add Amaretto liqueur, three yolks and 60 grams of sugar. Cook in a water bath, stirring constantly with a whisk, until creamy (about 10 minutes).
Step 10
Squeeze out any swollen gelatin. Put it in hot cream and stir thoroughly until the gelatin is completely dissolved.
Step 11
Place a saucepan of cream in cold water and stir until the cream is completely thickened.
Step 12
Whip the cream and add it to the cream.
Step 13
Stir the remaining proteins thoroughly with a pinch of salt. Add 20 g of sugar to the proteins and salt and beat it all into a cool foam. Mix the resulting mixture with cream and cream.
Step 14
Put the finished cream in a mold with a cake. Cover the log with cling film and refrigerate for four hours.
Step 15
Remove from the mold and sprinkle with powdered sugar, cinnamon or chocolate chips.
