- 200g butter
- 200g self raising flour
- 200g sugar
- 4 eggs
Mix the butter (soft) with the sugar, mixing it well with the mixer (or hand mixer)for enough time for the mixture to become a whitish cream, at this stage mix the eggs in a little at the time until they are all blended with the mixture, as you want this cream to be as airy as possible. Next is the flour, but this one you can fold in using maybe a spatula, as you want to preserve all that air you knocked in with the mixer, divide this cream into two pre-greased and floured baking tins, and goes in the oven at 180c for 20 minutes (do the toothpick check) just to ensure they are well cooked, let them cool a little then remove them from the baking tin and place them on a cooling rack.
Ingredients: (for the filling)
- 50g caster sugar
- 15g corn starch
- 2g salt
- 235ml milk
- 30g grated almond
- 2 eggs
- 2 tea spoons of almond essence
- 1 Vodka lid
(this almond cream is also excellent for profiteroles, croissants and much more)
- 1 glass of double cream
- 3 soup spoons of powdered sugar
- 1 tea spoon of vanilla essence
- 1 hand full of hand chopped almonds (with the skin preferable)
Cover the cake with the aid of a spatula and then spread the hand chopped almonds over it.
decide which disc is going to be the base then level it by cutting it's top (see picture), this will aid in the filling adhering better and soaking in a little, also securing better the other disc.
So you then assemble it as follows, after cutting the base spread the filling around one centimetre thick all over the base, then place the second disc on top, then cover the whole cake with the whip and spread the almonds on top, the refrigerate at least half an hour before serving, more time even better, absolutely lovely with a nice strong coffee, there is something magical when coffee and almond flavours meet in your mouth.
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