Konverseyshn (French cake).

to form 22 cm:
without yeast puff of test 350-400 gr
yaytso- 1 piece
-2 tablespoons chopped almonds

Almond cream:
75g butter
70 g sugar
75g ground almonds
1 egg yolk +1
35 g of cream (I 20%)
2 tbsp Roma (I have 1.5 tsp brandy)
zest of 1 lemon

85g caster sugar
1 protein
15 grams of flour

The dough is thawed at room temperature.
Meanwhile, prepare the cream: whisk butter with sugar.
Small portions introduce the remaining ingredients and mix until smooth mass nepyshnoy. We reserve the cream at room temperature.
The dough is divided into three parts: two identical larger and one small.
Roll out the larger pieces in the diameter of the layers form.
One reservoir vystelaem form so that the edges hanging over the rail.
We spread the cream on him and flatten.
Cover with second layer of dough and wrap the edges tightly zaschipyvaya.
The product is placed in a refrigerator for 20-30 minutes.
Of the remaining dough cut into strips about 1 cm thick and cover them with beaten egg and send in the refrigerator for 10 minutes.
To sift the flour with the icing sugar.
Protein whisk into a smooth mass, adding small portions of free-flowing mixture. We spread the icing on the product and well flatten.
Above the glaze spread randomly test strips and sprinkle with chopped almonds.
Bake in a preheated 180C oven for about 40-45 minutes.
We serve warm.

Enjoy tea)))

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