Almond cake "Cinderella"

Category: Confectionery
Almond cake Cinderella

Ingredients

BISQUIT (form 22x29x4):
Egg 4 things
Powdered sugar 250 g
Ground almonds 250 g
Flour 135 g
Cream 30% 100 ml
Baking powder 10 g
CREAM:
Pumpkin puree 400 g
White chocolate 200 g

Cooking method

  • CINDERELLA almond cake with pumpkin + white chocolate cream

  • In my distant childhood, my mother baked a similar cake for guests several times: a nut sponge cake with pumpkin cream (of course, without white chocolate).
  • The recipe was lost since my mother and I were not big pumpkin lovers.
  • And just recently, when I saw a photo of a cake with a bright orange layer on the Internet, I remembered how my eyes were happy with my mother's cake and the admiration of the guests ...
  • And I also remembered what my mother called him - “Cinderella” cake (probably because of the pumpkin!).
  • But, when I completed my experiment, the cake turned out to be so exquisite in appearance and taste that associations with a grimy poor girl seemed superfluous to me, and I took the Italian version of her name in the name of the cake: Cinderella - and the origins are preserved and sounds royal ...

  • Stage 1
  • Make pumpkin puree:
  • Bake a pumpkin for the cream.
  • It is better to cut it into pieces: and the excess moisture will evaporate and bake faster.
  • Do not peel - it is convenient to remove the pulp from the hard peel with a spoon.
  • Cool and mash in a blender.

  • Stage 2
  • Bake a biscuit:
  • Combine ground nuts, flour and baking powder.
  • Beat the eggs and sugar until frothy and gently stir in the nut mixture.
  • Last of all, pour in the cream, stirring occasionally.
  • Pour the dough carefully into a prepared (greased, sprinkled or lined with paper) form and bake in an oven preheated to 180 C for 20 minutes, then reduce to 160 C and bake for another 20 minutes. (check readiness with a wooden skewer).
  • Cool the biscuit (it is not necessary to stand for a day, as usual) and cut in half.

  • Stage 3
  • Pumpkin chocolate cream:
  • To make the cream soft and homogeneous:
  • 1 - the puree should be silky - no grains. From some varieties of pumpkins, such a puree is immediately obtained in a blender, but the pulp is fibrous in structure - it gives a granular puree and it is better to rub it through a sieve.
  • 2 - the temperatures of mashed potatoes and melted chocolate should be approximately the same.

  • So, if the puree has cooled down or was made the day before and stood in the refrigerator, it must be warmed up (in a water bath!) Simultaneously with melting the chocolate (everyone probably has two burners). The temperature required for the harmonious combination of chocolate and pumpkin is about 40 C: it is at this temperature that real chocolate will melt (in which only cocoa butter is made of fats).
  • As soon as the chocolate has melted: in the puree, without removing it from the water bath, add the chocolate, and heat for 2–4 minutes, stirring until a homogeneous mass is obtained. Cool down.

  • Stage 4
  • Cake:
  • Both the cake and cream should cool to room temperature.
  • Put half of the cream on the bottom of the cut cake.
  • Cover with the top of the cake and cover it with the remaining cream.
  • The top can be decorated with shavings or a white chocolate pattern.
  • And remove for six hours in the cold - the cake should be infused.

  • Almond cake Cinderella

Note

I saw the idea of ​​pumpkin cream with white chocolate at Irina-Chadeyka's, thank you very much! Right here 🔗
I was bribed by the fact that she (like me) does not like either pumpkin or white chocolate. And yet, she does this ...
True, my mother combined the pumpkin with her usual Charlotte cream. And then there was no white chocolate
I decided to experiment and make a cream like Chadeyka's, only I left the nutty biscuit, my mother's - it seemed to me that with an ordinary biscuit the taste would be pale ...
This time I used a new form and did not want to cover such nice flowers, so there is no cream on top. But the nut biscuit is not dry, it turned out quite festive.
Now this is one of my husband's favorite cakes.
And my cake just pleases the eye ... as in childhood ... And if I am ready to put up with the taste of pumpkin, then white chocolate (I do not like powdered milk in anything) - I have already found a replacement: I bought cocoa butter. Experiments are so exciting ...

celfh
Irina, I also don't like pumpkin or white chocolate. But I can't take my eyes off the photographs. Very restrained and elegant!
Vitalinka
What an interesting cake! Amazing photo ! I'm sorry we don't like pumpkin. But I have exactly such a mold and, with your permission, I will try to bake a nut biscuit in it, but layered with another cream. Thanks for the recipe and photo!
Nagira
Celfh, Vitalinka, girls, thanks

I don’t like it, I don’t like it, but I ate the cake no less than my husband ...
I wanted to taste everything

Actually, pumpkin with white chocolate does not enhance each other's taste, but mutually change and get something quite acceptable ... I just want something to be - "swallow your tongue!"

Vitalinka, it's a pity to refuse such a bright, joyful layer of the layer, I really love stewed dried apricots with pumpkin (50x50) and honey, dried apricots with their aroma cover the stuffy shade of pumpkin, but the benefits remain ... And dried apricots themselves soften. Maybe try this option? If one dried apricot is both usually and too bright for a tender nutty biscuit.

And I really like the mold, if not against, two tips:
1-well grease the relief of the flowers with oil and sprinkle it (I sprinkled it with sesame seeds, the seeds are visible in the photo; and it’s also good with semolina - this is how I did it for the gingerbread, after all there was the glaze later ...)
2 - large rectangular silicone molds deform under the weight of the dough and the sides turn out like an inflated pillow I was lucky, I have a deep small baking sheet just under this mold, I put the mold inside, pour the dough and - calm for the side surfaces
Vitalinka
Irina, thanks for the advice!
Nagira
Vika, you're welcome

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