Almond is a kind of very soft sponge biscuit made from almond powder. In this recipe, Bretons en Cuisine tops it with a delicate raspberry cream as airy as whipped cream. An irresistible dessert!

Delicate & inexpensive dessert


Ingredients for 4 persons)

  • 50 g butter
  • 50 g sugar
  • 50 g of almond powder
  • 1 egg
  • 10 g flour

Raspberry cream:

  • 150 g raspberry coulis
  • 1 egg
  • 50 g sugar
  • 10 g of cornstarch
  • 1 gelatin sheet
  • 150 g whipped cream
  • 200 g fresh raspberries

Préparation de la recette

  1. Blanchir le beurre pommade (beurre ramolli) et le sucre.
  2. Ajouter la poudre d’amande, l’œuf et la farine
  3. Étaler le biscuit sur une feuille de papier cuisson. Laisser 1 cm d’épaisseur.
  4. Cuire à 170 °C pendants 30 mn.

Preparation of the recipe

  1. Blanch the softened butter (softened butter) and the sugar.
  2. Add the almond powder, egg and flour
  3. Spread the cookie out on a sheet of baking paper. Leave 1 cm thick.
  4. Bake at 170 ° C for 30 minutes.

Raspberry cream:

5. Blanch the egg and sugar. Add the cornstarch, mix.
6. In a saucepan, heat the coulis, then cook it all over the heat like a pastry cream.
7. Once cooked, stir in the gelatin sheet, previously soaked in cold water. Let cool then incorporate the 150 g of whipped cream
8. Using a cookie cutter, cut 4 circles 8 cm in diameter.
9. Using a pastry bag, place your raspberry cream on your cookie disks, then your fresh raspberries.


This cream can be made with the coulis or perfumes of your choice

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