It is easy to prepare this dessert with creamy and almond taste. Special attention should be paid to quality of cream that "log" turned out gentle, and gelatin (the better it will be dissolved, the more softly and the dessert will turn out vozdushny).
It is required to you
- cream for beating - 200 ml
- desi - 25 g
- 6 eggs
- sugar - 155 g
- flour - 70 g
- cocoa powder - 15 g
- almonds - 100 g
- milk - 250 ml
- gelatin - 4-5 plates
- the Amaretto liqueur - 3 tablespoons
- frying pan
- pan
- baking tray
- paper for pastries
- form
- food wrap
Instruction
1. Heat an oven to 180 degrees.
2. Make dough. For this purpose at first shake up three eggs from 75 g of sugar in foamy weight, and then add to it flour, cocoa powder and the kindled oil.
3. Put an oil paper on a baking tray and evenly place on it dough. Bake 10 minutes.
4. Crush and fry almonds in a frying pan. Later pour almonds into a saucepan, fill in with milk and you cook. When almond milk begins to boil, remove a pan from fire, close a cover and put to cool down for half an hour.
5. Accurately lay out a ready cake layer from an oven on the towel sugared and already the field of it remove from it paper for pastries. Let's a cake layer cool down.
6. Cut a cake layer on pieces by the size rectangular ("in the form of a log") baking dishes. The recommended form sizes – about 25 × 7.5 cm at walls about 7 cm high.
7. Place food wrap in a baking dish. Lay out preparations from a cake layer.
8. Wet gelatin plates in cold water and leave before swelling.
9. Shake up the cooled-down almond milk the mixer or the blender. Add the Amaretto liqueur, three yolks and 60 grams of sugar. You cook on a water bath, constantly stirring slowly with a nimbus, to a cream state (about 10 minutes).
10. Wring out the inflated gelatin. Put it in hot cream and carefully stir until gelatin completely isn't dissolved.
11. Put a pan with cream in cold water and disturb until cream thickens completely.
12. Shake up cream and add them to cream.
13. Carefully stir the remained proteins with a salt pinch. Add to proteins and salt of 20 g of sugar and shake up all this in abrupt foam. Mix the turned-out weight with cream and cream.
14. Lay out ready cream in a form with a cake layer. Cover "log" with food wrap and place in the fridge for four hours.
15. Take out from a form and strew with icing sugar, cinnamon or a chocolate crumb.