Almond cream cake
Instructions
In a bowl Beat butter and sugar to obtain a frothy mixture and add the sifted flour with the small almond powder and a small pinch of salt.
Knead the ingredients very carefully in order to obtain a dough soft, smooth and compact.
Put it in the fridge to rest wrapped in foil for a few hours.
Divide the dough into two pieces and cut two disks of half a centimetre thick.
Place the two disks into two hinged moulds, sprinkle with flour and cook at 180 degrees for 15 minutes.
Bring the milk to boil.
Mix the egg yolks with sugar.
Add the flour a little at a time, then add, stirring slowly, all the boiling milk.
Put the pot on the fire now and boil, stirring, for about 3 minutes.
Turn off the heat and allow it to finally cool mixing to prevent them form the film.
The two buns stuffed with cream on top, then pour the preparation in the fridge for a few hours to set.
Before serving, sprinkle with icing sugar.
Ingredients and dosing for 6 persons
- For the cakes:
- 150 g of butter
- 150 g of sugar
- 150 g of flour
- 150 g of almond
- 1 pinch of salt
- Icing sugar
- For the cream:
- 50 cl of milk
- 3 egg yolks
- 180 g of sugar
- 80 g of flour