Mandulakrémhez (Step 3): 75g room temperature butter 15g plain flour or cake flour 75g ground almon

These things are great pets and almond. It's a wonder that this is not an update, and then I started ceaselessly continued my blog. Lots of versions can be made, and I think the version of the most widely used wherever almond pastry cream and fruit there. blog gastronomia Such is certain will come soon, but now I start another line. This is classic, only one step more complicated. The recipe is fortified with a bit of cooked cream, or krémesítve the filling is due to occasionally smiled sweetly to deal with those situations when they ask appreciation to the cookie-eating person to "Wow but good !!! This is pudingporból ?? "no. The szemfülesebbek and formulate it. "We now know that is not pudingporból, but then what?" :)
The recipe ingredients are differences, similarities, and I do not always point in this recipe I use, but it essentially boiled cream and stuff is what we call in English cream, creme anglaise but has, or has PATISSIERE creme. And in fact, this recipe includes blog gastronomia three other small recipe. The cooked and the cream of almond, the Linzer dough. Thus, they can be used separately with other creations, but if for example we have. linzertészta your own favorite, or feel free to csereberéljünk cream recipes. blog gastronomia
Mandulakrémhez (Step 3): 75g room temperature butter 15g plain flour or cake flour 75g ground almonds (what is grinded into) 75g caster sugar 1 egg 1 tablespoon almond liqueur (this can be omitted, but it can be replaced with rum, brandy, or similar alcohol)
The cooked cream (step 4-7.): 250ml skimmed milk (can be cream or condensed milk, fat-free milk also works, but you'll be running more consistency), 3 egg yolks 60g caster sugar 24g plain or cake flour 1 stick of vanilla and 1 teaspoon vanilla flavoring or extract
The fruit and Composition: 2 average size for a total of approx. blog gastronomia 300-320g smaller peach 5-6 for a total of approx. 100-130g plum approx. 3-4 tablespoons of jam (eg. Peaches, plums or), but it might as well be left
The butter and sugar in the dough subjected knife robotic machine, even with no stirring, then add the egg further stirred and mixed with the flour at the end of smoothing. And manually mixed with the sugar, flour and butter until crumbly texture is obtained and subsequently add the egg. If you are not one or two teaspoons of cold water may be added. blog gastronomia Crisper wrapped in foil and put the fridge for half an hour. Roll it out to a thickness of a coin between two foil or greaseproof paper and two pan is laid. The edges are cut off, and picked holes in the dough with a fork. Baking paper in the dough onto baking beans and bake at 190 degrees for 15-20 minutes. Then removed from the oven paper and beans, and even bake for 5 minutes. The mandulakrémhez stir the soft (but not melted!) Butter machine foamy, then add the flour, blog gastronomia almonds, sugar, eggs and vanilla. blog gastronomia Refrigerate and let stand for 15-20 minutes. If not used immediately, it can be stored in the refrigerator, covered. Milk and vanilla in a saucepan of boiled cream is heated blog gastronomia to boiling point. Vanilla if used, the seeds are scraped, and the rod is also placed in the milk, then cut after boiling. The egg yolks with the sugar processor using Beat until light and creamy consistency. It is approx. 5-8 minutes. Hozzászitáljuk flour, and stirring blog gastronomia was continued for one minute. Milk approx. quarter poured egg flour mixture, stirred, poured again a quarter, and this mixture was returned to the pot. That is hőkiegyenlítést performed. Take care that the milk does not meet the egg when it becomes too hot, otherwise scrambled eggs. This will simmer on low heat until the consistency is good creamy, custard-like will not be. When dipping the spoon and the convex side down, swipe, a strip must be left in it. It is approx. In addition blog gastronomia to ongoing keverhetés 8-10 minutes. This is not the step while store it, clean up and see what's on TV. In the first minute you relax, but then I really have to pay attention and stir constantly so as not to get down to the bottom. When finished, cover it folpackkal and when cooled, stored at the fridge. The assembly: The cake has been baked blind, that are beyond blog gastronomia the step 2, the last five minutes. Spread the dough with jam and cream and almonds cooked in cream mix. You pour the batter, blog gastronomia then decorate with fruit. Bake 12-25 minutes at 200 degrees, then 180 degrees for approx. 25-30 minutes.
Notes: In some places, sometimes you can get minced almonds. Mostly the hawk megdarálva. If you do this, the cookie will taste good, and almonds ground into a much finer than what we are able to home. Despite this, it came to me better if I minced peeled almonds. Walnuts instead of almonds grinded into it. This is a very delicate pear and apple might. Give yourself and your circle of dióhoz 100g of chocolate as well. Yes, this is fine, but when I made this version of the chocolate crushed walnut flavor, so it does not really enforced. Without di Chocolade