Fantastic cake with almonds and condensed milk foam

Name: Fantastic cake with almonds and condensed milk foam - Marinela M.
Ingredients: for the base: 8 eggs; 8 tablespoons of granulated sugar; 8 tablespoons of flour; 2 tablespoons of cocoa powder; a generous handful of blanched and lightly roasted almonds; almond essence; a pinch of salt. for the cocoa cream: one packet of cocoa cream from Dr. Oetker (if you’re not feeling lazy or if you make this cake during the day... take some milk and sugar; a bit of cornstarch; some cocoa; and gently bring them to a boil while continuously stirring... you will get a very good cocoa cream) 400 ml of cold milk. for the whipped milk: 225 g of condensed milk; 200 g of liquid cream; one packet of gelatin. for soaking: caramel syrup.

Dessert - Fantastic cake with almonds and condensed milk foam by Marinela M. - Recipia

Fantastic Cake with Almonds and Condensed Milk Foam Do you dream of a dessert that delights your taste buds and brings a smile to the faces of your loved ones? The fantastic cake with almonds and condensed milk foam is the perfect choice! This cake not only looks spectacular but also has a divine taste, combining delicate textures with enticing aromas. It is ideal for special occasions or simply to pamper your family on the weekend. Preparation time: 20 minutes Baking time: 30-40 minutes Total time: 60-70 minutes Number of servings: 12 Ingredients: *For the base:* - 8 eggs - 8 tablespoons granulated sugar - 8 tablespoons flour - 2 tablespoons cocoa - A good handful of roasted and ground almonds - Almond essence (a few drops) - A pinch of salt *For the cocoa cream:* - 1 packet of cocoa cream from Dr. Oetker (or ingredients for a homemade cocoa cream: milk, sugar, starch, cocoa) - 400 ml cold milk *For the condensed milk foam:* - 225 g condensed milk (Delatte recommended) - 200 g liquid cream - 1 packet of gelatin (hydrated) *For the syrup:* - Burnt sugar syrup (or a simple syrup made from water and sugar) Preparation: 1. Preparing the oven and the tray: Start by preheating the oven to 180°C. Line a tray (approximately 30x40 cm) with baking paper to prevent the base from sticking. 2. Preparing the base: - Separate the egg yolks from the egg whites. In a bowl, whisk the yolks with a pinch of salt and 3 tablespoons of granulated sugar until you get a thick, light-colored foam. Add a few drops of almond essence for extra flavor. - In another bowl, beat the egg whites with a mixer, gradually adding 5 tablespoons of sugar until you get a firm foam. It's important to use a clean, dry bowl to achieve a perfect foam. - Once you have the egg white foam, carefully fold it into the yolk mixture, using a spatula and gentle, wide movements. - Add the sifted flour, cocoa, and roasted, ground almonds. Mix gently until combined. 3. Baking the base: Pour the mixture into the lined tray and level the surface. Bake in the preheated oven for 30-40 minutes. Check if it is baked by using the toothpick test: if it comes out clean, the base is ready! Let the base cool in the tray. 4. Preparing the syrup: While the base cools, you can prepare the syrup. You can make a simple syrup from water and sugar, or use burnt sugar syrup for extra flavor. 5. Preparing the cocoa cream: If you choose to use a packet of cocoa cream from Dr. Oetker, follow the instructions on the package. It's quick and easy! If you prefer to make it from scratch, mix the ingredients (milk, sugar, starch, cocoa) in a saucepan and cook over low heat, stirring continuously until it thickens. 6. Preparing the condensed milk foam: - Hydrate the gelatin in cold water according to the instructions on the package. Once it becomes spongy, melt it in a double boiler, being careful not to boil. - Mix the melted gelatin with the condensed milk. - Whip the liquid cream until it becomes firm and then gently fold it into the condensed milk mixture. Place everything in the refrigerator for about 2 hours, stirring occasionally to prevent the formation of air bubbles. 7. Assembling the cake: - Once the base has completely cooled, soak it well with the prepared syrup. - Spread the cocoa cream evenly over the entire surface of the base. Chill for 30 minutes. - After the cocoa cream has set, add the condensed milk foam on top, leveling it well. - Decorate with grated chocolate on top for an elegant look. - Chill until morning (or at least 4-5 hours) to allow the flavors to meld. 8. Serving: Cut the cake into squares and serve it with a cup of coffee or a fragrant tea. It is also perfect alongside vanilla ice cream to contrast with the fine texture of the cake. Practical tips: - Make sure all ingredients are at room temperature before you start preparing, to achieve a better texture. - You can experiment with other nuts or flavors, such as orange essence or pecans, to personalize the cake to your taste. - If you want to reduce calories a bit, you can replace some of the sugar with natural sweeteners. Nutritional benefits: This cake is rich in protein due to the eggs, while also providing a significant amount of antioxidants from cocoa and vitamins from almonds. Almonds are an excellent source of healthy fats, which contribute to heart health. Frequently asked questions: - Can I replace the condensed milk? Yes, you can use cream cheese or Greek yogurt for a lighter version. - How can I make the cake less sweet? Reduce the amount of sugar in the base and use chocolate with a higher cocoa content for the cocoa cream. - Can it be frozen? Yes, the cake can be frozen, but it is recommended to consume it fresh to enjoy all the flavors. The fantastic cake with almonds and condensed milk foam is more than just a dessert; it is a culinary experience that will make you come back to it every time. So, take your inspiration and enjoy every bite! Enjoy your meal!

Category: Dessert Author: Marinela M. Views: 2 Date: 06.10.2024

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