Almond Croissant Cake von Food with Style, fertig angerichtet
Cake

Tarta de croissant de almendras

Un bizcocho jugoso de mantequilla y almendras con una capa de frangipane y almendra laminada crujiente.

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Cocción 40 minutos

Ingredientes

  • Para la cobertura y espolvorear

Preparación

  1. 1
    Precalienta el horno a 175 °C (350 °F) con calor arriba y abajo. Engrasa el molde desmontable o fórralo con papel de horno.
  2. 2
    Para el frangipane, bate la mantequilla blanda con el azúcar hasta que quede cremosa. Añade el huevo, la almendra molida, la harina y la vainilla, y mezcla hasta obtener una crema firme que se pueda usar con manga pastelera. Pásala a una manga y déjala enfriar un momento en la nevera para que quede bien consistente.
  3. 3
    Para la masa del bizcocho, bate la mantequilla blanda con el azúcar hasta que quede espumosa y cremosa. Incorpora los huevos de uno en uno. Mezcla la harina con la levadura química y añádela alternando con la leche y la vainilla hasta conseguir una masa homogénea.
  4. 4
    Vierte la masa en el molde y alisa la superficie.
  5. 5
    Escudilla el frangipane por encima formando tiras gruesas. Si sobra, haz una segunda capa encima, bien generosa.
  6. 6
    Reparte por encima la almendra laminada.
  7. 7
    Hornea unos 40-45 minutos, hasta que el bizcocho esté dorado y bien hecho por dentro (haz la prueba del palillo en la parte del bizcocho).
  8. 8
    Deja templar, desmolda y espolvorea con azúcar glas.

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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