Milanese Almond Cake Recipe
Nothing can addict you to it in minutes like this Milanese Almond Cake recipe. The Milanese Almond Cake can be considered the gem of the Italian cuisine. It is served as a delicious Dessert. Trust me, once you taste this Milanese Almond Cake you are bound to prepare it again!
Ingredients
Cake:
4 eggs
1/2 cup (100 g) sugar
Grated peel of 1/2 lemon
1/2 cup (50 g) all-purpose flour
1/2 teaspoon baking powder
1/4 cup (25 g) ground almonds
2 tablespoons (25 g) butter, melted
2/3 cup (225 g) raspberry jelly
Topping:
3-1/2 cups (400 g) ground almonds
1/2 cup (100 g) sugar
6 egg yolks
1/3 to 1/2 cup (100 to 125 ml) rum
1 egg white
3/4 cup (80 g) toasted sliced almonds
Directions
Grease and flour an 8-inch (20-cm) springform cake pan.
Preheat oven to 375°F (190°C).
To make cake, put eggs, sugar and lemon peel into a medium bowl.
Beat until pale and creamy, 5 to 10 minutes with an electric mixer.
Sift flour and baking powder together; mix with almonds.
Fold into egg mixture using a metal spoon.
Fold in butter.
Turn batter into prepared cake pan.
Bake 35 to 45 minutes or until a wooden pick inserted in center comes out clean.
Let cake cool overnight on a rack.
Cut cooled cake horizontally into 3 layers.
Join layers together using about half the raspberry jelly.
Preheat oven to 475°F (245°C).
To make topping, put almonds, sugar and egg yolks into a medium bowl.
Add enough rum to give a mixture soft enough to pipe.
Put half the almond mixture into a pastry bag fitted with a fluted nozzle.
Blend remaining almond mixture with enough egg white to give a spreading consistency.
Spread over top and sides of cake.
Pipe mixture in pastry bag over cake in a petal design, as illustrated, making a flower pattern.
Bake cake a few minutes or until almond frosting begins to turn light brown.
Warm remaining raspberry jelly over low heat.
Spoon a little warm jelly into flower petals.
Spread the rest of the jelly over sides of cake; press on sliced almonds.
Preheat oven to 375°F (190°C).
To make cake, put eggs, sugar and lemon peel into a medium bowl.
Beat until pale and creamy, 5 to 10 minutes with an electric mixer.
Sift flour and baking powder together; mix with almonds.
Fold into egg mixture using a metal spoon.
Fold in butter.
Turn batter into prepared cake pan.
Bake 35 to 45 minutes or until a wooden pick inserted in center comes out clean.
Let cake cool overnight on a rack.
Cut cooled cake horizontally into 3 layers.
Join layers together using about half the raspberry jelly.
Preheat oven to 475°F (245°C).
To make topping, put almonds, sugar and egg yolks into a medium bowl.
Add enough rum to give a mixture soft enough to pipe.
Put half the almond mixture into a pastry bag fitted with a fluted nozzle.
Blend remaining almond mixture with enough egg white to give a spreading consistency.
Spread over top and sides of cake.
Pipe mixture in pastry bag over cake in a petal design, as illustrated, making a flower pattern.
Bake cake a few minutes or until almond frosting begins to turn light brown.
Warm remaining raspberry jelly over low heat.
Spoon a little warm jelly into flower petals.
Spread the rest of the jelly over sides of cake; press on sliced almonds.
