It’s Valentine’s Day soon! Here’s an easy lovely almond cake recipe: the angels bread with pralines. Usually I make angels cakes by putting sugar in place of pralines (same amounts) and add the heart of a scraped vanilla bean. You can accommodate with a custard when serving. The remaining egg yolks and a pint of milk.
Preparation time: 10 minutes
Cooking time: 25 minutes at 390°F (200°C)
Ingredients: Almond cake with pralines
- 3/4 cup (65 g) pralines
- 1/2 cup (45 g) all-purpose flour
- 2 3/4 table spoons (40 g) softened butter
- 3 large egg whites
- 1/2 tablespoon granulated sugar
- 1 cup (25 cl) heavy cream
- 1/4 table spoon (3 g) melted butter (for the cake pan)
- Flour (for the mold)
Finely chop the pralines in a blender or with a pin roll.
Mix 1/2 cup (50 g) of crushed pralines with flour, add butter and mix with your fingertips.
Rise the egg whites with a pinch of salt in the bowl of a mixer. Whip slowly at first to homogenize then increase the speed when the whites are mounted. Pour the sugar and rotate the whip at maximum speed to tighten.
Mix 1/4 of egg whites with the praline mix to soften.
Stir in the remaining whites gently with a spatula.
Butter and dust the cake pan with flour, turn the mold upside down to remove excess flour.
Garnish 3/4 of the cake pan, then bake 25mn at 390°F (T 200 ° C).
In a small saucepan cook the rest of praline (3 tbsp – 15 g) with the cream until the mixture becomes thick. Let the Pralines cool slightly then pour over the cake.
What do you think about this almond cake recipe?