Almond Biscuait Inspiration

1. Stage

All the ingredients should be prepared in advance, because the process will go very quickly, even swiftly. Separate egg whites from yolks. Melt the butter and cool it. Peel the almonds and dry them in an oven or in a dry pan. Measure out the sugar (100g and 50g) Sift the flour and starch. Turn on the oven to preheat, set the temperature to 180 °. Line the bottom of the cake tin (20 cm diameter) with baking paper. Brush the sides and bottom of the tin with olive oil.

2. Stage

So... Whip the yolks with the sugar (100 g) into a lush thick mass. (at the highest speed of the mixer, 3 minutes is enough)

3. Stage

At this time, grind the almonds into fine crumbs, but not to the point of flour.

4. Stage

Pour the almond crumbs into the sugar/yolk mixture and melted butter. Stir with a whisk, just a few strokes.

5. Stage

Whisk the egg whites with the salt until stiff. Continue whisking until the mixture has tripled in size.

6. Stage

Pour the flour and starch into the almond and egg yolk mixture. Do not mix! In two or three steps, pour in the strong egg white foam.

7. Stage

And only now stir with the whisk from bottom to top, lifting, as if shaking the dough through the whisk.

8. Stage

Stir briefly, gently, so that the whites do not settle, but until the dough is homogeneous.

9. Stage

Place the batter in the prepared mold. Bake the biscuit for 30-35 minutes. (be guided by the peculiarities of your oven). Check the readiness of the biscuit with a wooden skewer.

10. Stage

Cool slightly in the biscuit mold, then remove the mold and paper. Finally cool on a wire rack. The biscuit is ready. As I wrote above, the biscuit is absolutely not dry and does not need, in my opinion, any additional impregnation, so you can just sprinkle it with powdered sugar or grated chocolate. Or you can cut it in two or three parts (the height of the sponge cake is 4.5 cm) and smear it with your favorite cream, thus turning it into a cake. I sprinkled the biscuit with chocolate icing-a perfect accompaniment!

11. Stage

Heat the cream well, but do not boil it. Melt the chocolate in it, stir, and cool slightly.

12. Stage

Pour the warm frosting over the biscuit and let it spread randomly.

13. Stage

After 10-15 minutes, use a spatula or spoon to spread the glaze evenly over the entire surface of the biscuit. (not a very neat picture... It's a work in progress, can't help it) Allow the frosting to cool completely and harden. NOT in the refrigerator, otherwise the frosting will lose its luster and fade.