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
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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
- Blanchir le beurre pommade (beurre ramolli) et le sucre.
- Ajouter la poudre d’amande, l’œuf et la farine
- Étaler le biscuit sur une feuille de papier cuisson. Laisser 1 cm d’épaisseur.
- Cuire à 170 °C pendants 30 mn.
Preparation of the recipe
- Blanch the softened butter (softened butter) and the sugar.
- Add the almond powder, egg and flour
- Spread the cookie out on a sheet of baking paper. Leave 1 cm thick.
- 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.
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