•  
  •  
  •  
  •  
  •  
  •  

Print Recipe
Cake "Almond Cranberries" Recipe
The last cake I repeated many times was "Milk girl" and its variations. I think it's time to change the favorite. Here! This is the option that now took the palm in my piggy Bank "Best"! The cake is revealed more and more over time. Managed to save the piece before the deadline three days (was waiting for a son for tasting) and I can say that, after a while, the cake was just gorgeous! When baked, I thought that I made a very small (diameter 16 cm), and when I tried, I realized that it is very satisfying. A small piece is enough to enjoy it and have fun. Single corrective stroke for me, and I'll reduce the sugar next time. Seemed very sweet or cranberries was such a sweet!
Cook Time 120 minutes
Servings
Ingredients
Sponge:
Cream:
Cook Time 120 minutes
Servings
Ingredients
Sponge:
Cream:
Instructions
  1. Grind the flour with the cold butter (straight from the fridge). You can do this with a mixer.
    Grind the flour with the cold butter (straight from the fridge). You can do this with a mixer.
  2. Mix: sour cream, sugar, salt, egg yolks, baking soda. Mix well.
    Mix: sour cream, sugar, salt, egg yolks, baking soda. Mix well.
  3. Connect the butter-flour mixture and the liquid part in the dough.
    Connect the butter-flour mixture and the liquid part in the dough.
  4. Divide the dough in half. In one part add almond flour, in the second - cranberries (it is better to chop it with a knife)
    Divide the dough in half. In one part add almond flour, in the second - cranberries (it is better to chop it with a knife)
  5. The dough is wrapped in bags and send in the cold, not less than an hour.
    The dough is wrapped in bags and send in the cold, not less than an hour.
  6. Divide each part into 4 parts. Roll out thin cakes size 16 cm Trim all collect and you will get another-the ninth-cake.
    Divide each part into 4 parts. Roll out thin cakes size 16 cm Trim all collect and you will get another-the ninth-cake.
  7. Bake at 170 degrees for about 15 minutes. Cool on a wire rack. Place the cakes on a flat surface so that they do not deform when cooled! At first they are soft and very (!) fragile, shift carefully! Then they become hard (like honeydew).
    Bake at 170 degrees for about 15 minutes. Cool on a wire rack. Place the cakes on a flat surface so that they do not deform when cooled! At first they are soft and very (!) fragile, shift carefully! Then they become hard (like honeydew).
  8. Prepare the cream. Sour cream mix with the sugars. In a water bath boil for about an hour (40-50 minutes).
    Prepare the cream. Sour cream mix with the sugars. In a water bath boil for about an hour (40-50 minutes).
  9. Completely cool! Add the Mascarpone, a little whisk or stir intensively.
    Completely cool! Add the Mascarpone, a little whisk or stir intensively.
  10. Add the natural yogurt and stir again.
    Add the natural yogurt and stir again.
  11. Cake is better to collect in the ring, alternating cakes with cream.
    Cake is better to collect in the ring, alternating cakes with cream.
  12. I left the cake in a cool place (but not in the fridge) to soak it better, all night. After removing the film, decorate to your liking and desire.
    I left the cake in a cool place (but not in the fridge) to soak it better, all night.
After removing the film, decorate to your liking and desire.
  13. Just look at this cut! I think even in the photo, you can see how gentle he is!
    Just look at this cut! I think even in the photo, you can see how gentle he is!
  14. The aroma of almonds, a pleasant sourness of cranberries when biting-the taste of Christmas and New year!!!
    The aroma of almonds, a pleasant sourness of cranberries when biting-the taste of Christmas and New year!!!

  •  
  •  
  •  
  •  
  •  
  •  
1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...

Leave a Reply

avatar
  Subscribe  
Notify of