Almond cake (2)
Instructions
Peel the almonds, buttandole for 2 minutes in boiling water, then put them to dry in the hot oven for a few minutes.
Blend and merge them with sugar and flour in a bowl.
Melt the butter in a double boiler and pour it into the mixing bowl, stirring until everything is nicely creamy.
Finally, combine the yeast, Kirsch and the egg whites, stirring gently.
Butter a mold and pour in the mixture.
Bake at 180 degrees for 40 minutes.
Ingredients and dosing for 4 persons
- 75 g of flour
- 100 g of almonds and butter
- 130 g of icing sugar
- 4 egg whites
- 1/2 cup of kirsch
- 1/2 teaspoon of baking powder