Friday, May 24 2024

The frangipane cake is a dessert made especially for lovers of almonds and marzipan.

In fact, the simple shortbread shell encloses a fine frangipane cream, a preparation of Italian origin but widely used in France (think galette des rois).


Don’t worry, there is nothing too difficult to do: in fact, the cream is processed as if it were a very normal custard.

 

 

 

SERVINGS:6

INGREDIENTS:

For 11 inches mold

FOR THE CRUST:

  • 2.5 cups of all purpose flour
  • 1 cup of powdered sugar
  • 6 tbsp of extra virgin olive oil
  • 2 tsp of baking powder
  • 2 eggs
  • 1 tsp of vanilla extract
  • zest of 1 lemon

FOR THE FILLING:

  • 2 cups of almond flour (you can grind the almonds)
  • 3/4 cup of butter
  • 3/4 cup of sugar
  • 3 eggs
  • zest of 1 lemon

FOR GARNISH:

  • 1 egg
  • brown sugar

 

METHOD:

First prepare the shortcrust pastry: put all the ingredients in a bowl and knead them quickly until you create a smooth dough, then let it rest in the refrigerator for at least 30 minutes (even if there is no butter, it is good for the gluten mesh to cool and stretch, so that your shortcrust pastry will be more crumbly).

Then start preparing the cream: Whip the butter with the sugar until it has a creamy consistency, then incorporate the eggs and finally the almond flour.

Add the lemon peel as well, transfer the mixture to a saucepan and cook over a low flame (stirring constantly) to thicken until it comes to a boil: it should eventually have a consistency similar to that of custard (but less smooth because of the almond flour).

Take the shortcrust pastry loaf, divide it into 2 parts (one a little larger than the other) and roll them out into two thin sheets on a lightly floured surface: with the larger half, line the previously buttered and floured mold.
Even out the edges, prick the bottom, and fill with the cream.

Close with the second disk of shortcrust pastry (sealing the edges well), brush with lightly beaten egg and sprinkle with brown sugar, then bake for about 35-40 minutes at 320 F, in a preheated ventilated oven.

The frangipane cake is ready: let it cool completely before serving.

 

 

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