Ever since I know myself, I've loved the almond recipe. It is in the top of my preferences for homemade cakes since I prepared it for the first time.
A simple, sweet recipe, one slice of which is enough to quench the craving for sweet.
The combination with blueberries only made it even better, the sour taste of the blueberries being perfectly complemented with the sweet almond cream.
I also covered the cake in cream, but you, if you don't like so much cream, you can make a chocolate icing for decoration or you can cover the cake in whipped cream.
- 6 eggs
- 6 tablespoons sugar
- 7 tablespoons flour
- a sachet of baking powder
- a knife tip salt
- two tablespoons black cocoa
- 4 tablespoons oil
- 4 tablespoons water
- 450 gr butter (if you cover everything in cream; if you make the icing, prepare the cream only from 300 gr butter)
- 4 yolks
- 5 tablespoons black cocoa
- o esenta de rom
- 250 gr sugar
- 400 ml water
- 5 tablespoons sugar
- 2 cappuccino sachets
- o esenta rom
- chocolate flakes
Preparation time: less than 15 minutes
RECIPE PREPARATION Almond cake with blueberries:
- Separate the egg whites from the yolks.
- Mix the egg whites with the salt then gradually add the sugar. Mix until the sugar is completely diluted.
- Rub the yolks with oil and water. Add them over the egg whites.
- Add the sifted flour with cocoa and baking powder and then mix lightly, stirring from the bottom up.
- Pour the composition into a cake form of 22 cm, lined, level and put the tray in the preheated oven, on low heat, for 30-35 minutes (do the test with the toothpick.
- Simmer the ingredients (except for the essence) for 4-5 minutes. Add the essence after you have stopped the fire.
- Mix the butter foam with the sugar (use a type of quality butter, without water)
- Beat the yolks lightly with a fork on a steam bath for 3-4 minutes.
- Cold, add them over the butter.
- Add cocoa, essence, mix gently then start mixing and mix until you get a fluffy, homogeneous cream.
- Cut the worktop in three, horizontally.
- Place the first slice on the counter, syrup with a third of the syrup, spread 3-4 tablespoons of cream.
- Put blueberries on top (as many as you want) and press them lightly by hand.
- Place the second slice on the counter, syrup.
- Spread 3-4 tablespoons of cream, then put the blueberries on the third slice.
- Cover the cake with cream, blueberries and chocolate flakes and let it cool.
Being a cake with a lot of butter cream, it is recommended to leave it at room temperature 30 minutes before serving.
Almond cake with blueberries - Recipes
Attention: it is good to check the top of the cake with a toothpick after 20 minutes, because (depending on the type of oven) it can be made. If we consider that the top is not done, then we have to leave it in the oven for about 10 minutes.
Step 2 - while the countertop is in the oven we can make chocolate cream. Separate the yolks from the egg whites, add the sugar, then mix them until they turn white and then add the butter. Using a spatula, grease the butter and incorporate it with the yolks, and at the end add the cocoa.
Remember that: it is not advisable to beat eggs with butter, because due to the speed of the mixer the composition can be cut and water can come out of the butter.
After we have added cocoa, we continue to mix slowly and patiently, until we obtain a homogeneous cream.
Careful! Do not put the cream thus obtained in the refrigerator because it will harden due to the butter and we will not be able to spread it properly.
After removing the top from the oven, we must also remove it from the shape in which it was placed, when it is still quite hot. After removing it, we must let it cool.
After the top has cooled, cut it into 2 equal parts, then add the chocolate cream.
Step 3 - Next we make the chocolate icing. We take a pan (or a kettle), put it on the fire and add liquid cream, chocolate and butter in it, then mix until the chocolate melts. We must be careful that the whipped cream does not catch fire. The glaze will come out quite thick and will cool very quickly, which is why we must be very fast when we use it.
We pour it over the cake and make it uniform, after which we can put the cake in the fridge. After it has been in the fridge for an hour, we can serve it.
If we respect the above quantities, from this cake we can get about 12 servings!
Mix the eggs with the sugar, then put them in a bain-marie and heat them a little. After they have warmed up, we take them from the bain-marie and mix them until the mixture cools and doubles in volume. Then add flour and baking powder and mix well with a wooden spoon.
We pour the composition in a tray greased with a little butter and lined with flour. Bake the top for about 20 minutes. After it is baked, take it out of the tray and leave it to cool.
We mix the yogurt with the cranberry jam and the powdered sugar.
We put the gelatine in cold water to soften for 10 minutes, then we take it out of the water and in a bowl we melt it in a bain-marie. After it has melted, add a little yogurt with a spoon and mix with the whisk. Then add the rest of the yogurt, stirring constantly. Let it cool in the fridge for 2 hours to harden a little so you can put it on the counter.
Boil the whipped cream, then pour it over the broken chocolate pieces and mix until it melts.
Assemble the cake as follows: top, spread yogurt cream over the top, then hot icing. We put the cake in the fridge for another 2 hours after which it can be served. I left it in the fridge overnight, only the next day I cut it.
In a saucepan, caramelize 5 tablespoons of sugar, then add water and bring to a boil until all the caramel melts. Allow to cool for 5-10 minutes.
Separate the egg whites from the yolks. Mix the yolks with the oil and caramel syrup.
Whisk the egg whites with a pinch of salt, then mix with two tablespoons of sugar. Add the mixture with the yolks and mix. Incorporate flour and baking powder, mixing gently, from bottom to top, with a silicone spatula.
The composition is poured into a detachable 22 cm tray, greased with oil and lined with baking paper and placed in the oven until nicely browned. Remove the top from the oven and let it cool for 10-15 minutes, then, with the help of a knife, detach it from the edge of the tray and remove it. Allow to cool completely before cutting.
In a saucepan, caramelize the sugar, then add water and let it boil until all the caramel melts. Allow to cool, then add the rum essence.
Put a saucepan with water on the fire.
The yolks, sugar and milk are mixed in a saucepan and boiled on a steam bath until all the sugar melts. Add the cocoa and rum essence and continue to boil, stirring until all the cocoa is incorporated. Take the pan off the steam bath and let the cream cool. Mix the butter and gradually incorporate the cream into it.
Cut the worktop into three parts. Place the detachable baking ring on a plate, place the first part of the top and syrup. Add half of the cream, then again, a syrupy countertop sheet, cream and the last syrupy countertop sheet. Leave the cake in the fridge for a few hours to set.
In a double-bottomed bowl, put the sugar, vanilla sugar and boiling water until all the sugar has melted. Add the honey and continue to boil. To know if the fondant is ready, do the following test: put the spoon in the bowl and let the syrup drain from it back, leaving the last drop in a cup of cold water. If the drop of syrup remains like a pearl and does not spread, then the fondant is ready and removed from the heat. Put the bowl in a bowl of cold water and cover for two minutes with a damp towel. Then take the towel off the bowl and mix the fondant until it thickens and lightens in color. Add the cocoa and continue to mix until all the cocoa is incorporated. To work easily with the fondant and become liquid again, place the bowl in a saucepan with hot water. You can also add a little water if it dehydrates too badly.
Remove the cake from the refrigerator and detach it from the walls of the ring, using a knife, then remove the ring. Level it with the knife on the edges, then put the fondant, little by little, spreading it with a spoon from the inside to the outside (you can level it with a spoon soaked in hot water if there are unevenness).
Mix whipped cream and garnish as desired. You can use wafer flowers, chocolate flakes and chopped chocolate for decoration.
10 years ago, when I was pregnant with Luca, one of my great desires was the Amandina Cake. I was dying of lust, daylight, of the most syrupy and chocolate cake in the Universe. At the same time I tried the first Amandina recipe and it has remained our favorite so far! Today we use faina Delight for pastry for a delicious recipe, a spectacular toro just very easy to prepare and ideal for chocolate lovers - AMANDINA CAKE & # x2665
Greek yogurt cake with blueberries
A spectacular sponge made with Greek yogurt and blueberries to create a special fluff. The icing with sugar and blueberries will make it look much juicier on the palate.
- Alicia tomero
- Cuisine: Spanish
- Recipe type: breakfast
- Calories: 295
- Gates: 8
- Preparation time: 1H
- Cooking time: 40M
- Total time: 1H 40M
- 200 g wheat flour + 1 tbsp
- 200g sugar
- 3 eggs
- 2 sweetened Greek yoghurts (250 g)
- 125 ml of sunflower oil
- The zest of a lemon or a few drops of lemon extract
- A tablespoon of vanilla extract
- 15 g baking powder
- Half a teaspoon of salt
- 75 g of blueberries
- A tablespoon of butter to grease the mold
- 200g sugar
- 25 g of blueberries
- 2 tablespoons milk
- Half a teaspoon of vanilla extract
Preheat the oven to 180 °. In our Thermomix glass we add 3 eggs, the 200 g sugar, the 2 Greek yogurts, 125 ml of sunflower oil, lemon peel or lemon extract and a tablespoon of vanilla extract. I mixed everything up over time 40 seconds at speed 3.5.
Add the 200 g of wheat flour, half a teaspoon of salt and the 15 g of baking powder. I mixed 30 seconds at speed 3.5.
We wash the blueberries and pour them still wet in a bowl. Add a tablespoon of flour and mix so that they are wrapped in flour. This will help us, when we add it to the dough, not to go down to the bottom when it is baked.
We prepare a round mold with a hole in the middle. In my case I used one 18cm x 9cm high and greased it with butter. Pour the dough without reaching the edge because then it has to rise in the oven. Add the blueberries and with a teaspoon we put them inside, but up to half of the dough.
Put it in the oven in the middle-low part, with the heat up and down and between 40 and 50 minutes. If during cooking we notice that the surface browns too much, we can place a piece of aluminum foil. We will know that the cake is ready when we insert a needle and it comes out clean.
For the icing, prepare our clean glass and add the 200 g of sugar. We will spray it and program it over time 10 seconds at speed 7. We let her rest for a few seconds and reschedule the others 10 seconds at speed 7.
Add the 25 g of blueberries and program again 10 seconds at speed 7. Finally add the two tablespoons of milk and half a tablespoon of vanilla extract and program 5 seconds at speed 7.
With the cake made and unmolded, let it cool and we can add the icing on top. We can taste the cake when it is completely cold.
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Full article: Thermorecetas »Thermomix recipes» Desserts »Greek blueberry yogurt cake
& Icirc & # 539i need for countertop:
6 or & # 259
180 g zah & # 259r
1 esen & # 539 & # 259 vanilla
200 g f & # 259in & # 259
50 g butter
1 baking powder
& Icirc & # 539i need for stuffing & # 259:
250 g mascarpone
1 esen & # 539 & # 259 vanilla
100 g zah & # 259r
400 ml fri & # 537c & # 259 liquid & # 259
1 l & # 259m & acircie
200 g of blueberries
1 tablespoon powder and powder
1 gelatin sachet & # 259 for cakes
Preg & # 259te & # 537ti a & # 537a:
The whites are whipped with sugar and vanilla essence, after which you add the egg whites, cooling on the heat. Incorporate lightly mixed flour with baking powder and melted butter. Pour the dough into a greased and lined form with a diameter of 24 cm. Bake the cake in the preheated oven for 45 minutes, then leave it to cool.
Whisk in the powdered sugar and cool. Mix the mascarpone cream with the sugar, vanilla essence and then mix it with 1/3 of the whipped cream. Half of the whipped cream is left to mix with the grated peel and the juice of the acircie. & Icircn the other half of the fries add half of the washed blueberries and drained.
Cut the countertop & icircn three. In the shape of a cake, place the first countertop, cranberry cream, the second countertop and sour cream. Put the last countertop on the mascarpone cream. Decorate the cake with blueberries, green acacia peel and pour the prepared gelatin according to the instructions on the envelope. Let the cake cool for 2-3 hours before serving.
Preparation: 45 minutes Baking: 45 minutes
Re & # 539et & # 259 by Carmen-Daniela Cr & # 259ciunescu, Bra & # 537ov
Over the egg white foam, add the beaten egg yolks and the flour mixture.
Mix lightly with a spatula, from top to bottom.
The composition is placed in a round tray lined with baking paper.
Bake in the preheated oven at 180 degrees for 20 minutes, checking if it is baked with a toothpick.
We prepare "Amandina Cake Syrup"
Put water and sugar on the fire.
After the sugar has dissolved, remove from the heat. Allow to cool, then add the rum or liqueur.
We prepare "Amandina cake cream"
put on a steam bath, stirring until thickened.
Remove from the heat and allow to cool, then add the rum or liqueur cream
Mix the butter at room temperature
and over it add the yolk cream.
From the cream obtained, keep 1/4 for garnish.
We prepare "Amandina cake icing"
Put the ingredients on the fire bath until the chocolate melts.
we continue with the basic recipe.
The cold worktop is cut in 3 horizontally.
A countertop is placed on a plate,
it is syruped all over the surface
then spread evenly 1/2 of the remaining cream after I set aside the cream for garnish.
Place the second top over the cream, syrup well
and spread the rest of the cream.
Place the last countertop on top
Arrange the side of the cake with a part of the cream for baking.
Pour the icing on top immediately after it has been prepared. It spreads over the entire surface, letting it flow a little on the edges.
Leave to cool until the icing hardens.
Decorate according to preference.
What do you think about this recipe? Leave us a comment to tell us how it turned out or if you need additional guidance.