Almond Cake with White Chocolate Icing – A Detailed recipe cooking. 
The photodishes: Johnny Miller Time: one hour. 30 min. Difficulty: easy Servings: 8 – 10 The recipes use volumetric containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Cake
- 120 gr. butter, room temperature, as well as more for greasing molds
- 2 tbsp. fine confectionery flour (extra) low gluten content, as well as more for sprinkling
- 1 tbsp. l baking powder
- 1/2 tsp salt
- 1/2 tbsp. blanched almonds
- 5 large egg proteins
- 1 tbsp. whole milk
- 2 tsp vanilla extract
- 1.5 tsp almond extract
- 1.5 tbsp. granulated sugar
- White pastry topping, for topping (optional)
Chocolate glaze
- 250 gr white chocolate, coarsely chopped
- 450 gr cream cheese cream, room temperature
- 170 gr (12 tbsp.) Unsalted butter, room temperature
- 1 tbsp. powdered sugar
- 2 tsp vanilla extract
Recipes with similar ingredients: confectionery flour, almonds, eggs, milk, vanilla extract, almond extract, confetti, chocolate white, cream cheese, mascarpone cheese, Philadelphia cheese, icing sugar
Recipe preparation:
- Cook biscuits: Preheat oven to 180 ° C. Lubricate the two round shapes with a little butter. 23 cm in diameter. Place parchment paper on the bottom of the forms; to smear parchment butter and sprinkle with flour, shaking off excess. Mix in a food processor 2 tbsp. flour, baking powder, salt and almond. Turn on the food processor and grind the mixture until nuts do not grind into powder, 2 – 3 min. Beat in a separate bowl egg whites, milk, vanilla and almond extract.
- Beat with a mixer at an average speed of 120 g. creamy sugar butter, about 3 min., white. Toggle mixer at low speed, and continuing to mix; add in three stage flour mixture, alternating with milk mixture, mix the dough until homogeneous state.
- Pour batter into prepared forms. Bake biscuits within 25 – 30 minutes Check readiness with a toothpick, inserting in the center of the biscuit, the toothpick should remain dry and clean. Remove the biscuits from the oven and refrigerate completely. (Finished biscuits can be stored in the freezer, wrapped in plastic wrap for 2 weeks. Before use thaw at room temperature.)
- Cook the icing: Melt in the microwave white chocolate, stirring every 20 seconds. Beat with a mixer at medium speed cream cheese, butter, icing sugar and vanilla extract, about 4 minutes, until smooth condition. Gradually add melted white chocolate, mix with a silicone spatula. (Glaze can be stored in hermetically sealed containers in the refrigerator for 2 days. Before using re-beat with a mixer.)
- To make a cake: Use a knife to loosen the edges of the biscuits, then flip one form onto the dish and remove the parchment. To spread cake 1 – 1.5 tbsp. glaze. Remove another cake from the mold, remove parchment and carefully place on top of the first cake. Cover by cake, including the edges with a thin layer of glaze and put in 15 min freezer (this will help fasten the edges of the cake and at the final glaze application, the edges will not crumble) then cover with the remaining glaze and sprinkle on the confectionery topping.
