Today I propose making small almond cakes, which I have enhanced with red fruits. Are you familiar with them? They are a specialty that dates back to the 17th century. Made from egg whites, these little cakes have a very soft and light texture - it's like a true cloud in the mouth! The red fruits add a pleasant acidity that contrasts with the sweet taste of the batter. A pure delight!
Beat the egg whites until stiff peaks form. Gradually add the sugar, continuing to mix well after each addition to incorporate it. You should obtain a firm and smooth meringue that forms a beak shape.
In a bowl, mix the softened butter cut into pieces. Add a little meringue (2-3 tablespoons) and mix on low speed for a short time to incorporate and smooth the preparation.
Gently fold the remaining meringue in with a spatula, in several additions, using gentle movements.
In another bowl, mix the flour and almond powder.
Gradually fold into the previous mixture, one tablespoon at a time, while always mixing gently with a spatula.
Preheat the oven to 180°C, static heat.
Butter and flour round or oval individual molds, if they are not silicone. I used small silicone muffin molds, 20 in total, that I did not need to butter.
Fill the molds with the batter to 2/3 full (one tablespoon of the mixture), then add a few red fruits, pressing them slightly into the batter.
Bake for about 30 minutes.
Finally, let it cool slightly, then unmold onto the serving dish and sprinkle with powdered sugar. You can also watch the recipe in video form on my channel, as well as many other delicious recipes.
0 servings
10
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EN