Page 108 - Passion4Baking The Magazine

Cakestfhoer Holidays FOR THE ALMOND BASE: Preheat the oven to 320°F (160°C). Line the
4 EGG WHITES base of a 9 or 10-inch (24-26 cm) spring form
½ tsp LEMON JUICE pan with baking parchment and spray the
½ tsp VANILLA EXTRACT sides with non-stick baking spray. Set aside.
1 ½ CUP (200 g) POWDERED SUGAR Put the egg whites into a mixing bowl with the
9 oz. (250 g) ALMONDS lemon juice and whisk until frothy. Add the
FOR THE PASTRY CREAM: vanilla extract and half the powdered sugar
2 ¼ CUPS (500 ml) WHOLE MILK and continue whisking until the mixture is firm
SEEDS FROM 1 VANILLA BEAN and glossy.
6 LARGE EGG YOLKS Put the almonds into a food processor and
¼ tsp SALT pulse until finely ground. Add the remaining
⅓ CUP (70 g) GRANULATED SUGAR powdered sugar and pulse a couple of times
¼ CUP (35 g) CORN STARCH or until everything is well blended. Fold the
3 tbsp (40 g) UNSALTED BUTTER ground almonds into the meringue, pour the
mixture into the prepared pan and bake on
FOR THE RASPBERRY TOPPING: the middle shelf for 30 minutes. Leave to cool
9 oz. (260 g) FRESH RASPBERRIES completely.
1 PACKET RASPBERRY JELLY POWDER Make the pastry cream. Put the milk and
vanilla seeds into a saucepan. Place over a
Almond cake medium heat until almost boiling, remove from
with praasstprbyecrrreieasm the heat.
and Put the egg yolks, salt, sugar and corn starch
into a large mixing bowl and whisk until
everything is well blended.
Pour one-third of the hot milk into the egg
mixture and stir well. Pour everything back
into the pan and place on a medium heat.
Stir continuously until the mixture starts to
thicken. Stir for a few more minutes before
removing the pan from the heat. Stir in the
butter until everything is well blended.
Pour the mixture through a sieve to get rid of
any lumps, then on to a clean baking tray or
cookie sheet. Cover the surface with plastic
wrap and let cool completely. Transfer to the
refrigerator and chill for 2 hours. When you
are ready to use the pastry cream, pour into a
bowl and stir until creamy and fluffy.
Make the jelly by using half the amount of
water stated on the packet. Cool until the jelly
almost starts to set.
Spread the pastry cream over the almond
base in its pan. Scatter over the raspberries
and pour over the cooled jelly. Put the cake in
the refrigerator until the jelly is completely set.
Transfer to a cake stand or plate, and serve.

If you are a big fan of pastry cream,
double the quantities to make a
thicker layer.

108 Passionforbaking.com