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Almond sponge cake with "Amaretto" glaze in a Panasonic SR-TMH18 multicooker

 
Lolo

Almond sponge cake with "Amaretto" glaze in a Panasonic SR-TMH18 multicooker

Category: Bakery products

Ingredients

Wheat flour 50 g
Amaretto (I have a bathtub tallinn) 10 Art. l.
Powdered sugar 100 g
Eggs 4 things.
Zest of one lemon [br] (I did not take)
Core of one vanilla pod [br] (took Kotanyi vanilla sugar)
Baking powder 1.5 tsp
Unhulled ground almonds 100 g
Glaze:
Powdered sugar 50 g
Amaretto 2 tbsp. l.
Chopped almonds 40 g

Cooking method

  • Grind the yolks with lemon zest, vanilla core and powdered sugar until creamy. Stir in the flour, baking powder and ground almonds mixture. Gently add well-beaten egg whites.
  • Place the dough in a MV saucepan, lightly oiled. Baking mode 65 minutes, then open the lid, allow the biscuit to cool slightly, then remove and cool further on the wire rack. Sprinkle the amaretto sponge cake and top with the icing (mix the icing sugar with the amaretto), sprinkle with toasted chopped almonds.
  • Instead of almonds, I put a grid of bitter melted chocolate on top of the glaze.

Note

Very tasty and airy almond biscuit;) goes great with coffee. A recipe from a book for a Miele oven, which continues to delight me with wonderfully verified recipes (y).


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