Almond Croissant Cake von Food with Style, fertig angerichtet
Cake

Bolo Croissant de Amêndoas

Um bolo amanteigado e úmido de amêndoas, com uma camada de frangipane e lascas de amêndoas crocantes.

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Cozimento 40 minutos

Ingredientes

  • Para cobrir e polvilhar

Modo de preparo

  1. 1
    Preaqueça o forno a 175 °C (350 °F), com calor em cima e embaixo. Unte a forma de fundo removível ou forre com papel-manteiga.
  2. 2
    Para o frangipane, bata a manteiga em ponto de pomada com o açúcar até virar um creme. Junte o ovo, as amêndoas moídas, a farinha e a baunilha e misture até formar um creme firme, próprio para confeitar. Coloque em um saco de confeiteiro e leve à geladeira por alguns minutos para firmar bem.
  3. 3
    Para a massa do bolo, bata a manteiga em ponto de pomada com o açúcar até ficar claro e cremoso. Acrescente os ovos, um de cada vez, batendo bem. Misture a farinha com o fermento e incorpore alternando com o leite e a baunilha, até obter uma massa lisa.
  4. 4
    Despeje a massa na forma e alise a superfície.
  5. 5
    Distribua o frangipane por cima em tiras grossas. Se sobrar, faça uma segunda camada por cima - bem generosa.
  6. 6
    Espalhe as amêndoas em lascas.
  7. 7
    Asse por cerca de 40-45 minutos, até o bolo ficar dourado e assado por dentro (faça o teste do palito na parte da massa do bolo).
  8. 8
    Deixe amornar, desenforme e polvilhe com açúcar de confeiteiro.

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.

delicioso, testado e pronto para inspirar

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