Almond-cream cake "Ideal"

[Cakes]

Almond-cream cake "Ideal"

Category: Confectionery

Ingredients
Cakes
Almond flour	400 gr.
Granulated sugar	300 gr.
Proteins from eggs	3 pcs.
Wheat flour	68 gr.
Cream
Butter	160 g
Powdered sugar	80 gr.
Condensed milk	60 gr.
Cognac	2 tbsp. l.
Vanilla sugar	1 tsp
Praline
Almonds	100 g
Walnuts	100 g
Powdered sugar	200 gr.
Cocoa powder	2 tbsp. l.
Butter	50 gr.
Slab chocolate	50 gr.
Whipping cream	100 g

Cooking method

• Dough
• Beat the whites until peaks, add granulated sugar at the end. The mass should be smooth and shiny.
• 
• Sift flour, add almond flour. Mix everything very carefully with a spatula. The mass must be homogeneous and viscous.
• 
• You can divide this mass into five parts and bake each cake separately, focusing on the size of the cake. The thickness of the cake should be no more than 2-3 mm. My cake thickness was 5 mm and I baked the cakes the size of an entire baking sheet on baking paper, and then cut them. I got a rectangular cake.
• 
• Bake the cakes at T 170 * 7-8 minutes (focus on your oven) Immediately after baking, turn the cakes on a clean sheet of paper, and remove the sheet on which the cake was baked, and cut the cake if necessary.
• Cream
• Beat butter at room temperature at low speed for 3-4 minutes until smooth, then increase the speed and when the butter turns white, add powdered sugar and condensed milk. At the end of whipping, add vanilla sugar and cognac. The cream should have a lush structure, glossy surface.
• Praline.
• I did it for the first time, so I missed the amount of ingredients.
• Peeled and roasted in the oven until golden brown. Then she put it in a saucepan with a thick bottom, poured the icing sugar, put it on low heat and stirred until the sugar melted. After cooling, this mass was ground into small crumbs, added melted butter, melted bar chocolate and cocoa powder and mixed everything well. 100 g this mass was used in a cream.
• 
• Whip the cream, add the nut mass and mix everything, then put in the butter cream and mix again with a mixer.
• The cream is ready.
• 
• It remains to collect our cake.
• We smear the cakes with cream, we also coat the sides. On the top cake coated with cream, sift the powdered sugar and apply a diamond-shaped mesh.
• I did it with the back of the knife.
• Well, here's the final touch - cut
• 

The dish is designed for

Cake weight 1350 gr.

Note

Based on the recipe from the site 🔗... This is a GOST recipe. And I also used the book "Production of pastries and cakes" downloaded from our site. The cake consists of 5 layers of 18x18 cm.
The recipe has been recalculated for the products I have in stock.

[Basja]

Basja , Nina, what is your Ideal, I will take the first try. Yesterday, as I saw, I could not sleep. In the morning I loaded an employee who lives next to the Bolshevik so that he would not appear at work without this cake. It would be better not to ask. Not THAT taste at all. Here is its composition (the photo does not work in the evening), so the words from the sticker:
"Product composition: sugar, sweet butter, almonds, condensed milk with sugar, dry egg white, cocoa powder, wheat flour, peanuts !, molasses, chocolate mass, cocoa butter, cognac, preservative sorbic acid, flavors: "vanilla" and "rovanil", identical to natural: rectified ethyl alcohol.
May contain traces of other nuts. "

[Basja]

Basja , Nina, what is your Ideal, I will take the first try. Yesterday, as I saw, I could not sleep.In the morning, I loaded an employee who lives next to the Bolshevik so that he would not appear at work without this cake. It would be better not to ask. Not THAT taste at all. Here is its composition (the photo does not work in the evening), so in the words from the sticker:
"Product composition: sugar, sweet butter, almonds, condensed milk with sugar, dry egg white, cocoa powder, wheat flour, peanuts !, molasses, chocolate mass, cocoa butter, cognac, preservative sorbic acid, flavors: "vanilla" and "rovanil", identical to natural: rectified ethyl alcohol.
May contain traces of other nuts. "

Marish, you're right, everything has gone bad, sheer substitution, "identical to natural".
The next cake I will try waffle, otherwise I have a lot of praline left. It will have to be used.

I made a cake according to your recipe, it turned out delicious, but very hard. It seems that 3 proteins are very small, I had to add another one to mix it somehow. I looked at the gostovsky recipe there are 10 proteins needed ...

I made a cake according to your recipe, it turned out delicious, but very hard. It seems that 3 proteins are very small, I had to add another one to mix it somehow. I looked at the gostovsky recipe there are 10 proteins needed ...

The cakes should be hard, this is not a shortbread or biscuit dough. I had very large eggs, which I did not take into account when I wrote the recipe.

The cake was not "hard", but very hard, rose behind a stuck knife, on the 4th day it could already be cut ... But it was very tasty, because there were only my own at the table, I was not upset. And even after such a failure, everyone asked to do the same

The cake was not "hard", but very hard, it rose behind a stuck knife, on the 4th day it could already be cut ... But it was very tasty, because there were only my own at the table, I was not upset. And even after such a failure, everyone asked to do the same

I could not immediately insert all the photos, here's a look at how 3 squirrels were whipped
, a
this is after adding flour and stirring

Maybe photos will help next time. And the fact that the cake is delicious is true.

[Basja]

Basja, I have long come to the conclusion that there should be no such thing as "pieces of eggs" in the recipe. A lot depends on these grams (and if you take a homemade small and a huge store, then the difference can be 50% !!).
Therefore, I will wait while you put the proteins in grams. And yet, 400 grams of almond flour, cool ... what if you replace them with almonds chopped in a blender?

I had almond flour, but half of the required amount, I added almonds chopped in a blender - exactly the same

[Basja]

Basja, I have long come to the conclusion that there should be no such thing as "pieces of eggs" in the recipe. A lot depends on these grams (and if you take a homemade small and a huge store, then the difference can be 50% !!).
Therefore, I will wait while you put the proteins in grams. And yet, 400 grams of almond flour, cool ... what if you replace them with almonds chopped in a blender?

You can also use almonds, well peeled and slightly roasted. I always buy large eggs, they weigh about 70 grams. In the recipe, I probably won't be able to fix it, but for the future I'll take into account that I need to write in grams.

In the recipe, I probably will not be able to correct it, but for the future I will take into account that it is necessary to write in grams.

Well, why should I? I can do everything !!! (shy guy)

Well, why should I? I can do everything !!! (shy guy)

Thank you