sandy almond base in combination with a delicate cream and fragrant strawberries
for the cake diameter 26:
150 grams of wheat flour
50 g ground almonds
30 g of powdered sugar (2 tablespoons)
100 g cold butter
1 egg
a pinch of salt
for almond cream:
6 egg yolks
120 g icing sugar
20 g wheat flour
20 grams of corn starch
450 ml of milk
2 teaspoons almond extract
100 g oil at room temperature
150 ml cream 38%
for decoration:
fresh strawberries
mint
almond slices
Cooking basics:
Mix the diced butter and caster sugar in a mixer cup.
Add an egg, a pinch of salt and sifted flour of 2 types.
Knead the dough, roll it into a ball, wrap it in film and chill for half an hour.
Oil form and sprinkle with flour.
Roll out the dough 0.5 cm thick and lay out in the form, chop with a fork
on top put baking paper on top of the load.
The oven is heated to 220 degrees, when we set the basis down to 190
Bake for 15 minutes, remove the load and paper and bake for another 10-15 minutes.
Cool on a grill.
Preparation of almond cream:
Heat 400 ml of milk to boil.
Beat yolks until light mass with icing sugar.
In 50 ml of milk mix starch and flour to avoid lumps, almond extract.
Add to the yolk mass and stir.
In the yolk mass pour a little hot milk with constant stirring.
Pour the yolk mixture into the milk and boil it with constant stirring until thick.
Put the mass in a glass dish, cover with film and cool to room temperature.
Butter beat in a spoon and add the custard while continuing to beat.
If you want to make the cream more air, you need to whip the cream with a pinch of sugar to a lush, stable mass.
Gently parts to enter into the cream and stir.
Fill the base of the tarta with cream, decorate with strawberries and mint leaves.
Fry the almond slices in a dry frying pan and sprinkle on top.
It is advisable to put in the fridge for the night (my children did not have the patience to wait, therefore, the piece swam a little)
The recipe is taken on the site http://www.mojewypieki.com
The article is based on materials .
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