Almond Croissant Cake von Food with Style, fertig angerichtet
Cake

Kolač s bademovim kroasanima

Sočni bademov kolač s frangipane slojem i hrskavim listićima badema.

Podijeli
Pečenje 40 minuta

Sastojci

  • Za posipanje i ukrašavanje

Priprema

  1. 1
    Zagrijte pećnicu na 175 °C (350 °F), gornji/donji grijač. Kalup s odvojivim obručem namastite ili obložite papirom za pečenje.
  2. 2
    Za frangipane pjenasto umutite meki maslac sa šećerom. Dodajte jaje, mljevene bademe, brašno i vaniliju te umiješajte u čvrstu kremu pogodnu za prskanje. Prebacite u slastičarsku vrećicu i nakratko ohladite u hladnjaku da se lijepo stegne.
  3. 3
    Za tijesto meki maslac sa šećerom umutite dok ne postane svijetlo i pjenasto. Umiješajte jaja jedno po jedno. Brašno pomiješajte s praškom za pecivo i umiješajte naizmjenično s mlijekom i vanilijom dok ne dobijete glatko tijesto.
  4. 4
    Tijesto ulijte u kalup i poravnajte površinu.
  5. 5
    Frangipane odozgo naprskajte u debelim trakama. Ako vam nešto ostane, naprskajte i drugi sloj - lijepo debelo.
  6. 6
    Pospite listićima badema.
  7. 7
    Pecite oko 40-45 minuta, dok kolač ne porumeni i ne bude pečen (proba čačkalicom u dijelu s tijestom).
  8. 8
    Ostavite da se malo prohladi, izvadite iz kalupa i pospite šećerom u prahu.

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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