Almond Croissant Cake von Food with Style, fertig angerichtet
Cake

Mandelcroissantkage

En saftig smørkage med mandler, et lag frangipane og sprøde mandelflager.

Del
Bagetid 40 minutter

Ingredienser

  • Til pynt og drys

Fremgangsmåde

  1. 1
    Forvarm ovnen til 175 °C (350 °F) over-/undervarme. Smør springformen, eller beklæd den med bagepapir.
  2. 2
    Til frangipanen røres det bløde smør hvidt med sukkeret. Tilsæt æg, mandelmel, mel og vanilje, og rør det til en fast creme, der kan sprøjtes. Kom den i en sprøjtepose, og lad den køle kort, så den bliver dejlig stabil.
  3. 3
    Til kagedejen piskes det bløde smør luftigt og cremet med sukkeret. Rør æggene i ét ad gangen. Bland melet med bagepulveret, og rør det i skiftevis med mælken og vaniljen, til du har en ensartet dej.
  4. 4
    Hæld kagedejen i formen, og glat overfladen ud.
  5. 5
    Sprøjt frangipanen ovenpå i tykke baner. Er der noget tilbage, sprøjtes et lag mere ovenpå - dejligt tykt.
  6. 6
    Drys med mandelflager.
  7. 7
    Bag kagen ca. 40-45 minutter, til den er gyldenbrun og gennembagt (stikprøve med en tandstik i kagedejen).
  8. 8
    Lad kagen køle lidt af, tag den ud af formen, og drys med flormelis.

Video

Almond Croissant Cake Questions

Yes, but expect a slightly different texture. Fine blanched almond flour makes a smoother, denser frangipane, while ground almonds with the skins on give a more rustic, nutty layer. Either way, keep the 120 g weight and mix only until the cream is firm and pipeable.

A piping bag is what gives you the thick, defined lines that stay visible after baking. If you don't have one, use a freezer bag with a corner snipped off, or dollop the frangipane on in thick spoonfuls and nudge it into ridges. Avoid spreading it flat - the whole point is a chunky almond layer, not a thin smear.

You can make the frangipane a day ahead and keep it covered in the fridge, but let it come back to room temperature before piping - cold butter makes it too stiff to press through a bag. The cake batter is best made and baked right away, since the baking powder starts working as soon as the milk goes in. The finished cake also tastes great on day two; just dust with powdered sugar shortly before serving.

Keep it in an airtight container at room temperature; the almond layer holds moisture well, so it stays soft for several days. The fridge is only worth it in very warm weather, and then let slices come back to room temperature before eating. Powdered sugar dissolves over time, so re-dust before serving leftovers.

The two classic problems are underbaking and curdled batter. Because the frangipane stays soft and moist even when done, always do the toothpick test in the plain cake part, not through an almond line - otherwise you'll keep baking a cake that's already ready. And add the eggs to the butter-sugar mixture one at a time as written; dumping all three in at once can make the batter split, which gives a coarser crumb. If the sliced almonds darken too fast, tent the top loosely with foil for the last stretch of the 40-45 minutes.

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