Nutrition Facts
8 servings
8
Recipe for Praline Almond Cake
And yes, we didn't have time to welcome the new year before we start preparing to celebrate the Kings. Here is a frangipane cake with praline. Quite rich, but delicious.
General
2 2 puff pastry sheets of 300 g
Praline frangipane cream
350 Pastry cream
50 Butter at room temperature
50 Sugar
1 Egg
50 Almond powder
1 Cornstarch
Glaze
1 Egg yolk
1 Milk
1 Honey
Icing sugar
Directions
1
The day before, prepare the inverted puff pastry if you are making it yourself and keep it covered in the refrigerator.
2
The day before, also prepare the praline and the pralina.
3
On the day, prepare the pastry cream.
4
While it cools, prepare the almond cream. In a bowl, mix the softened butter with the sugar. Add the egg and mix again. Then add the almond powder and cornstarch and mix to obtain a smooth texture.
5
In the almond cream, add the cold pastry cream, the praline, and mix.
6
Roll out the puff pastry and then cut out two circles with a diameter of 26 cm. On the first pastry, spread the cream evenly, leaving 2 cm free near the edge. Using a brush, dab the edges with a little water to help the pastries stick to each other. Place the bean in the cream and lay the second pastry circle over the first, pressing very lightly on the edges to make them adhere.
7
Mix the egg yolk with the milk or liquid cream. Brush the pastry with this mixture, being careful not to let it overflow onto the edges, as this will prevent the pastry from rising properly during baking. Seal the edges of the dough by making small cuts of about 5 mm with a knife. Place the pastry in the refrigerator for 1 hour.
8
Preheat the oven to 210°C (or 220°C for static heat).
9
Take the pastry out of the refrigerator and brush it again with the egg wash. Use the back of a knife placed slightly at an angle to create a decoration on the top of the pastry. Then, pierce it with a knife held vertically in 5 places (including the center) to allow steam to escape during cooking.
10
To finish, bake in the oven for 8 minutes at 210°C, fan mode, then lower the temperature to 180°C, fan mode, and bake for another 15 minutes or until it is golden brown. Remove from the oven and brush with a bit of honey. Then sprinkle with powdered sugar and place back in the oven for another 5 minutes, allowing the sugar to caramelize. Take it out of the oven and let it cool completely before consuming it. You can find the detailed recipe on my blog, along with many other delicious recipes.
Ingredients
General
2 2 puff pastry sheets of 300 g
Praline frangipane cream
350 Pastry cream
50 Butter at room temperature
50 Sugar
1 Egg
50 Almond powder
1 Cornstarch
Glaze
1 Egg yolk
1 Milk
1 Honey
Icing sugar
Directions
Directions
1
The day before, prepare the inverted puff pastry if you are making it yourself and keep it covered in the refrigerator.
2
The day before, also prepare the praline and the pralina.
3
On the day, prepare the pastry cream.
4
While it cools, prepare the almond cream. In a bowl, mix the softened butter with the sugar. Add the egg and mix again. Then add the almond powder and cornstarch and mix to obtain a smooth texture.
5
In the almond cream, add the cold pastry cream, the praline, and mix.
6
Roll out the puff pastry and then cut out two circles with a diameter of 26 cm. On the first pastry, spread the cream evenly, leaving 2 cm free near the edge. Using a brush, dab the edges with a little water to help the pastries stick to each other. Place the bean in the cream and lay the second pastry circle over the first, pressing very lightly on the edges to make them adhere.
7
Mix the egg yolk with the milk or liquid cream. Brush the pastry with this mixture, being careful not to let it overflow onto the edges, as this will prevent the pastry from rising properly during baking. Seal the edges of the dough by making small cuts of about 5 mm with a knife. Place the pastry in the refrigerator for 1 hour.
8
Preheat the oven to 210°C (or 220°C for static heat).
9
Take the pastry out of the refrigerator and brush it again with the egg wash. Use the back of a knife placed slightly at an angle to create a decoration on the top of the pastry. Then, pierce it with a knife held vertically in 5 places (including the center) to allow steam to escape during cooking.
10
To finish, bake in the oven for 8 minutes at 210°C, fan mode, then lower the temperature to 180°C, fan mode, and bake for another 15 minutes or until it is golden brown. Remove from the oven and brush with a bit of honey. Then sprinkle with powdered sugar and place back in the oven for another 5 minutes, allowing the sugar to caramelize. Take it out of the oven and let it cool completely before consuming it. You can find the detailed recipe on my blog, along with many other delicious recipes.
Notes
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