Soft almond cake with orange

A17000 SOFT ALMOND CAKE with orange INGREDIENTS for 10 PERSONS 250 g of almond milk, 250 g sugar, 250 g, 500 g of fresh cream, 8 g isinglass, 3 eggs, 100 g of flour, 100 g of caster sugar, 1 lemon, 0, 5 g of vanilla, 2, 5 kg of oranges, 50 g of Grand Marnier, 500 g sugar.

With the whip ca mounted electrical eggs with 100 g sugar, vanilla and lemon peel; When the mixture is puffy rain flour incorporated working gently with a wooden spatula.

Spread the dough into small round moulds of 10 cm in diameter and cook in preheated oven at 180° for the cooking time will be about 15 minutes, then let cool the cakes.

Put in cold water to soften the isinglass, boil the milk with almond milk and 50 g sugar; turn off the heat and add the isinglass squeezed; make sure that you thaw well.

Place the Bain-Marie milk in ice while moving the mixture to prevent formation of clots during his thickening.

When will become sufficiently full-bodied milk add the cream, which you previously mounted and mix well.

Spread the almond cream based pan of Spain, you'll keep baking moulds and let cool in the refrigerator for 2 hours.

With the potato peeler Peel the oranges, cut julienne skins, squeeze the oranges and reduce the juice with 250 g sugar until you have a thick enough frosting.

In a saucepan put the orange zest, add 200 g sugar, 200 g of water and boil the whole thing for the skins are candiscano properly.

Remove the cakes from the molds and place them on plates, decorated with orange rinds and flavored with the glaze.

Serve immediately.