Boucher almond cake (according to GOST)

Category: Confectionery
Almond Boucher cake (according to GOST)

Ingredients

For the test:
flour 70 g
sugar 60 g
eggs (50 g) 3 pcs
For filling:
apricot jam 60 g
almond 60 g
For finishing:
apricot jam 80 g
almond 60 g
grated chocolate 1 tbsp

Cooking method

  • 1. Separate the whites from the yolks. Beat the yolks with 40 g of sugar until a fluffy, silky mass. Beat the whites into a strong foam, add the remaining sugar and beat until a dense, glossy texture. Then combine the whites with whipped yolks and stir until smooth. Gradually add flour and transfer the finished dough into a pastry bag.
  • 2. Cover the baking sheet with baking paper and place the dough in circles with a diameter of 5 cm (I got 40 pieces). Bake at 190C for 20-25 minutes (until golden brown). It took me a little longer. Leave in the turned off oven until cool.
  • 3. Fry and chop the nuts. Mix 60 g of nuts with jam and grease half of the cooled pieces. I added a tablespoon of rum to the filling.
  • 4. For finishing, warm up the jam in a water bath or in the microwave. Chop the remaining blanks (one piece at a time) on a fork and dip the outside in hot jam, then roll in nuts. Combine the "caps" processed in this way with the blanks greased with the filling and sprinkle with grated chocolate.

The dish is designed for

20 pcs

Cooking program:

oven

Note

The cakes are delicious, airy, slightly crumbly. Perfect for a strong cup of coffee. Try it, highly recommend.
The recipe is taken from Irina Chadeeva's book "Baking in accordance with GOST". The author points out that any nuts in this recipe can be used. I think that with hazelnuts, peanuts or pistachios will also be very tasty.
Cook with love and bon appetit!

valushka-s
Hurray, I'm the first to catch! already taken away to bookmarks!
it's time to lose weight, and I'm still on cakes, yes, cakes!
Twist
valushka-s, Try it, you won't regret it. I would be glad if the recipe comes in handy!
Vitalinka
Marinochka, cool cakes!
Boucher did, a little different, I will definitely try yours. My little one loves them! Thank you!
Twist
VitalinkaThanks a lot for the praise!
In the book of I. Chadeeva there is another recipe. Called "Boucher fondant". There's whipped cream inside and a chocolate frosting and fondant finish. Are you doing this?
Vitalinka
Yes, Marisha, I do with whipped cream and chocolate icing. Delicious too.
Twist
And I decided to start with a simpler option in order to get used to the test.
Merri
Marinochka, well done! Busheshki are my favorite cakes. I bake them too.
Twist
Irisha I also loved very much in my childhood. And then they sank into oblivion, at least it became impossible to find them on sale here. Recently I came across this recipe, tried it and the pies tasted exactly the same as before.
MariS
Marisha, how delicious it is! Well done for sharing this recipe!
I already took it to myself, I really want to try it!
Twist
Marisha, try it! I baked several times over the holidays, a portion of 20 pieces flies away in the evening.
MariS
Ah, the temptress! I can imagine how delicious it is - I'm already swallowing saliva ...
In the photo they look very seductive - gentle!
Moskvichk @
Quote: Twist

VitalinkaThanks a lot for the praise!
In the book of I. Chadeeva there is another recipe. Called "Boucher fondant". There's whipped cream inside and a chocolate frosting and fondant finish. Are you doing this?
can I have a recipe. I wanted to download the book - it did not work (((
Twist
Moskvichk @, the biscuit bases themselves are made in the same way.Filling - whipped cream (for this amount of dough 200 g of cream, 33% fat and 25 g of icing sugar. For finishing the top, 100 g of sugar fondant and 5 g of chocolate or 1 tsp of cocoa. The author writes - warm the lipstick and stir in chocolate or cocoa -powder.

There is no lipstick recipe in the book. Therefore, I will give a recipe from the Gospromizdat book "Dough Products":
sugar-828 g; light molasses - 83 g; vanilla essence-2 g; water-300 g. Output of finished products 1 kg.
Dissolve sugar in hot water, then boil the syrup over high heat to 110C, add molasses and essence and boil everything together until 116-117C. Then cool the syrup very quickly to 30-40C and beat. Add chocolate to the finished lipstick.

At home, of course, such a quantity is not needed, but you can do less. You can store the finished lipstick in the refrigerator.

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