Almond cake: the experience of cuisines of different peoples

Cupcakes are familiar to people since ancient times. For example, in ancient Rome, the dough was made from barley puree. Nuts, raisins and pomegranate seeds were added there. Now, in connection with the relative cheapness of sugar, cupcakes began to do otherwise. Dried fruits and nuts remain the main feature of this type of baking. However, in most cases, biscuit dough is used for these flour products , rarely sand. And absolutely in exceptional cases - yeast. Because of the simplicity of cooking, many confectioners love to bake almond muffins. Recipe with a photo of these small masterpieces today it will not be difficult. Even a novice cook can cope with this kind of baking. So dare! And we will help. In this article you will find a selection of foreign recipes, as well as some secrets about how to make a delicious almond cake.

General rules

As already mentioned, most often these pastry items are baked from a biscuit dough. It has its secrets. To make the dough gentle and well grown in the oven, the egg whites should be separated from the yolks and thoroughly beaten into a foam. You need to mix it quickly, but at the same time it's neat. To dough does not settle, when kneading move the spoon all the time from top to bottom. Cupcake in the oven can not be disturbed. It is advisable not even to open the door for the first half hour. Put the cupcakes in a preheated oven for two hundred degrees and bake - depending on the size of the product - from forty minutes to an hour. Willingness is checked with a match. If the luster comes out dry when piercing the dough, you can turn off the oven. But do not rush to pull the mold out of the furnace immediately. The home cake is very fragile when hot. It can be obtained from the mold only when it is completely cooled.

French cake

It comes out in moderation moist, airy and gentle. The number of ingredients is given for a shape of 15 centimeters in diameter. We beat with a mixer three eggs (this recipe allows you to not separate the proteins from the yolks). Add to them 110 g of softened butter, one hundred and fifty grams of powdered sugar and a bag of vanillin. Whisk further. Flour (40 g) is mixed with a pinch of salt and half a spoonful of baking powder. We change in the mixer corollas on special nozzles for the test (spiral). Begin to pour flour mass. Add 90 grams of peeled ground almonds. If you do not have this ready-to-eat ingredient, chop the nuts with boiling water. After that, it is easy to remove the bitter skin from almonds. We add a spoonful of milk. Beat until a lush mass is obtained. Lubricate the form with oil and sprinkle with flour. Pour the dough. The French cake is baked in the oven, heated to 180 ° C. In a quarter of an hour, the form should be covered with foil. After this, the product should be baked for another twenty minutes.

Italian recipe

In large supermarkets you can buy refined almonds, crushed to the desired size: "petals", large or small pieces or ground to the state of flour. If you do not have the opportunity to purchase a finished product, you will have to tinker with nuts. Pour 150 grams of whole almonds with boiling water, after 10 minutes, clean it, and then punch with a hammer and a kitchen hammer. Now start kneading the dough. Italian cake with almonds is prepared according to original technology. Equal amount of softened butter and sugar (150 g each) whisk until smooth. We add three yolks. It is important that the eggs are pulled out of the fridge beforehand. Continuing to beat, pour two spoons of liquor "Amaretto". It remains to add one egg - also room temperature. We beat to a lush mass. Add the almonds. Once again, whisk. Directly above the bowl with this magnificent mass sifted 100 grams of flour. Gently mix. Lubricate the form with oil, sprinkle with flour and spoon lay out the dough. We bake almond cake for about an hour at a temperature of 170 degrees. When it completely cools, decorate it with glaze, which is prepared from the remaining three proteins.

English muffins: a recipe with a photo

We beat the six strongly chilled eggs with 1.25 cups of sugar. Mass should increase in volume by half. In another container, whip three hundred grams of butter. We connect both masses. Pour two glasses of flour. Mix gently. Add the incomplete glass of detailed peeled almonds and three zest into the dough. The form is lubricated with oil and sprinkled with flour. We spread the dough, we equip it with a knife. We bake for about an hour at 190 degrees. Finished the product sprinkled with powdered sugar, decorated with whole toasted nuts and dried apricots.

Torta Tal-Marmurata is a recipe originally from Mallorca

It uses a dough like sand. For him, take a hundred grams of oil from the freezer and chop it together with 200 g of flour. In this we add two teaspoons of sugar and egg yolk. We add a little water to knead the smooth dough. For the filling, whip three proteins into a thick foam, and mix two yolks with 100 g of sugar. We connect both masses. Cautiously add 200 grams of ground almonds, half a tile of grated chocolate, a handful of candied fruits and a pinch of cinnamon. We lay the bottom of the mold with a test, forming the sides. We fill the basket with the filling. This almond cake should be baked for about 40 minutes at 180 ^o C. If the top of the product starts to burn too much, it is recommended to cover it with foil. Cooked pastry is decorated with marzipan and poured with melted chocolate.

Homemade cake from Valencia

The procedure is just lightning fast - immediately turn on the oven, heat up to 170 ^о С, and lubricate the form with oil. Two hundred grams of flour mixed with a handful of almonds, two spoons of baking powder, 176 g of sugar and a pinch of salt. Introduce three whipped eggs, a glass of olive oil. Squeeze the juice of a large orange, and peel three in the dough. We knead it and put it into shape. Peeling almond cake for about an hour. The dough should go up - keep this in mind when filling out the form.