Picnic desire: snacks with almond cream.
When I read this month’s theme, picnics, I have to be sincere: I was panicked!
Luckily, Macchia came to the aid, Macchia is my great photogenic dog who started laying in my photographs – now with a muzzle, now with his mouth – and managed to give me a good idea: why stop at the outside picnic? We do both! And so on Pinterest I searched the word “indoor” next to “picnic” and found out that around there are a bunch of beautiful ideas for when it’s raining or cold, but the desire to eat on a sunny deck Is so much!
Also, among the ingredients I used almonds and flour: and what’s better about the use of flour and almonds of Dispensa dei Tipici managed by Nico?
For the dough:
100 gr of soft wheat flour
100 grams of white sugar
For the cream:
2 egg yolks
50 grams of sugar (2 spoonfuls filled)
Some drops of vanilla essence
30 gr white flour (1 spoon filled)
3 tablespoons filled with almond flour *
250 ml of milk
1 tablespoon filled with neutral yogurt
25 gr almond blades
15 – 20 minuts
For the dough.
Turn on the oven to 160°.
With the planetary or electric shaker, pour eggs with sugar and salt pinch until they have tripled their volume – it will take about 10 minutes. They will have to be beautiful bubbly and fluffy.
Then combine the fine flour, mixing gently.
Pour the dough into a 26 × 35 pan covered with baking paper and bake for 15 minutes – or until it is dry (toothpick test) – then turn it off and cool completely.
For the cream.
In a saucepan, beat the eggs with the sugar and the vanilla essence until you get a clear color. Combine the flour and the almonds and, little by little, the cold milk. Place them on a low heat and, always stirring, let it boil for at least 5 minutes. Turn and work until the cream has become smooth, hard. If the appearance seems too liquid, add another spoon of flour and mix to make the lumps disappear. To give a more delicate color, if you feel too light, you can add a bit of turmeric. Cool the cream, stirring occasionally to prevent the film from forming. Now combine a spoonful of yogurt and mix.
Take the sponge cake, finish the edges and cut off strips about 3 cm wide and 24 cm long; Then cut each strip into three pieces long 8 cm each.
Take a rectangle, stuffed with abundant custard cream (2 tablespoons), then position over a second rectangle and spread over a cream veil again; it will serve as a glue for the almond blanks.
Proceed until the cakes are full, then decorate them with almond blanks and finally place them on a plate and let them rest in the fridge for at least 30 minutes.
The cakes are ready to be closed in a piece of paper oven and brought with you around! I recommend you put them in the fridge bag.
you can get the almond flour even by weighing the same amount into already shelled almonds and then shredding them in powder with a kitchen robot.
photo by Ilaria from ricettedacoinquiline.wordpress.com