Almond Croissant Cake von Food with Style, fertig angerichtet
Cake

Mandelcroissantkake

En saftig mandelkake med et lag frangipane og sprø mandelflak.

Del
Steketid 40 minutter

Ingredienser

  • Til topping og drysking

Fremgangsmåte

  1. 1
    Forvarm ovnen til 175 °C (350 °F) over- og undervarme. Smør springformen eller kle den med bakepapir.
  2. 2
    Til frangipanen pisker du det romtempererte smøret sammen med sukkeret til det er luftig. Rør inn egget, de malte mandlene, melet og vaniljen til en fast krem som lar seg sprøyte. Fyll den i en sprøytepose og sett den kaldt en liten stund, så den blir fin og stø.
  3. 3
    Til kakerøren pisker du det romtempererte smøret med sukkeret til det blir lyst og luftig. Rør inn eggene ett om gangen. Bland melet med bakepulveret og vend det inn vekselvis med melken og vaniljen til du har en glatt røre.
  4. 4
    Hell kakerøren i formen og jevn ut overflaten.
  5. 5
    Sprøyt frangipanen oppå i tykke striper. Har du noe igjen, sprøyter du et lag til oppå - godt og tykt.
  6. 6
    Dryss over mandelflak.
  7. 7
    Stek i ca. 40-45 minutter, til kaken er gyllenbrun og gjennomstekt (stikk en tannpirker i kakedelen).
  8. 8
    La kaken kjøle seg litt, ta den ut av formen og dryss over melis.

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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