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 Orange and Almond Dessert Recipe
Delicate, crumbly, light, flavorful pastries without flour. Very tasty.
Course Children's Food Ideas, Desserts Dishes, Dinner Dishes
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 120 minutes
Servings
Ingredients
Course Children's Food Ideas, Desserts Dishes, Dinner Dishes
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 120 minutes
Servings
Ingredients
Instructions
  1. Wash the oranges thoroughly, pour water in a saucepan and bring to a boil. After boiling, cook for 35 minutes, sometimes turning from side to side. Cool down.
    Wash the oranges thoroughly, pour water in a saucepan and bring to a boil. After boiling, cook for 35 minutes, sometimes turning from side to side. Cool down.
  2. While the oranges are cooking, chop the almonds. Remove the eggs from the refrigerator, we will beat them at room temperature.
    While the oranges are cooking, chop the almonds. Remove the eggs from the refrigerator, we will beat them at room temperature.
  3. Peel the cooled oranges, cut them into slices, remove the seeds and chop them.
    Peel the cooled oranges, cut them into slices, remove the seeds and chop them.
  4. Mix the almond and orange mass. Put the oven to heat at 170 degrees.
    Mix the almond and orange mass. Put the oven to heat at 170 degrees.
  5. Mix eggs with sugar and beat for at least 5 minutes, until the volume increases 2-3 times.
    Mix eggs with sugar and beat for at least 5 minutes, until the volume increases 2-3 times.
  6. To the beaten eggs, carefully add vanilla sugar, baking powder and almond-orange mass, mix at the minimum speed of the mixer, pour in the chocolate drops and put in a greased form. Spread thin slices of butter on top and sprinkle with a teaspoon of sugar. This will make the top crisp.
    To the beaten eggs, carefully add vanilla sugar, baking powder and almond-orange mass, mix at the minimum speed of the mixer, pour in the chocolate drops and put in a greased form. Spread thin slices of butter on top and sprinkle with a teaspoon of sugar. This will make the top crisp.
  7. Bake for 50 minutes. In my oven, after 25 minutes, it took to cover the top with foil. Allow to cool in the form of 30-40 minutes, cut into portions and carefully transfer with a wide spatula, the dessert turns out crumbly.
    Bake for 50 minutes. In my oven, after 25 minutes, it took to cover the top with foil. Allow to cool in the form of 30-40 minutes, cut into portions and carefully transfer with a wide spatula, the dessert turns out crumbly.
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