Dessert "Tronco de amendoa" has an amazing chocolate-milk-almond taste. Such an almond log looks gorgeous on any table. It can be prepared for both a narrow family circle and a large company.
It is necessary
- - 250 ml of milk;
- - 200 ml of cream;
- - 155 g of sugar;
- - 100 g of almonds;
- - 70 g flour;
- - 25 g butter;
- - 15 g of cocoa powder;
- - 6 eggs;
- - 5 pieces. plates of gelatin;
- - 3 tbsp. spoons of amaretto.
Instructions
Step 1
Beat three eggs with 75 g sugar into a frothy mass, add flour with cocoa powder and melted butter. Line a baking sheet with oiled baking paper, spread the dough evenly over it and bake for 12 minutes.
Step 2
Fry almonds, finely chopped into flakes, in a skillet without adding oil. Pour the almonds into a saucepan, cover with milk, let it boil, remove from heat, cover, leave for half an hour.
Step 3
Gently place the finished cake on a towel sprinkled with sugar, remove the paper. Let cool, cut into pieces to fit the shape. Cover the form with cling film, put the blanks in it, covering the walls as well. Leave one cake for the top.
Step 4
Soak gelatin in cold water, leave to swell. Grind milk with almonds in a blender, add amaretto (you can do without it) 3 egg yolks, 60 g sugar. Cook in a water bath, whisking together. Then add squeezed gelatin to the cream, stir until it dissolves. Whisk in the cream, whisk separately 1 protein with a pinch of salt, adding 20 g of sugar. First put the cream into the cream, then the protein.
Step 5
Pour the finished cream into the cake pan. Cover with the last piece of crust, wrap with cling film and refrigerate for 4 hours. Remove the finished almond log from the mold, sprinkle with powdered sugar.
