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Travel cake almond pistachio
Ingredients
For the sweet pastry (you'll only need about half)
- 210 g flour T55
- 125 g soft butter
- 35 g powdered sugar
- 25 g almond powder
- 50 g beaten egg
For the pistachio interior:
- 150 g pistachio powder
- 60 g sugar
- 25 g amber rum or orange blossom water
- 50 g egg white
For the cake batter :
- 140 g melted soft butter
- 120 g sugar
- 180 g almond powder
- 130 g egg
- 1 c. coffee liquid vanilla extract
- 20 g amber rum or orange blossom water
- 120 g flour T55
- 3 g baking powder
For decoration :
Instructions
- For the sweet dough, prepare the recipe as explained on this page HERE!
- Prepare the pistachio interior. Simply mix all the ingredients in a container.
- The same goes for cake batter! Just melt the butter, then add the rest of the ingredients. To measure the egg weight, break 3 eggs into a bowl and beat into an omelette, then weigh out the 130g.
- Roll out a piece of sweet dough on a floured work surface, about 2mm thick, then place in a 20cm baking tin (lined with greaseproof paper cut to size). Cut the dough into a disk.
- Place the disc of dough on the parchment paper in the bottom of the tin.
- Pour in about half the cake batter and spread it out evenly.
- For the pistachio inside, it's easier to use a piping bag, even if the result is ugly, because everything will be covered!
- Then spread a little more with a spoon, to get closer to the edge.
- Pour in the other half of the dough, smoothing it out evenly. Sprinkle with slivered almonds.
- Bake for 1 hour in an oven preheated to 165°C on static heat (also known as traditional baking), which is not rotary heat. If you turn the heat on, the cake will puff up with a bump in the middle, whereas with static heat, the cake puffs up evenly over the entire surface.
- Once out of the oven, leave the cake to cool for a good hour. Unmould the cake and place on a wire rack. I brush on a neutral topping, but you can also use warmed apricot jam.
Tried this recipe?Let us know how it was!
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Shortbread "Feuillantine
Ingredients
Shortbread dough:
- 225 g flour
- 175 g soft butter
- 100 g semi-salted butter
- 130 g almond powder
- 100 g crushed gavottes
Ganache:
- 75 g dark chocolate
- 75 g milk chocolate
- 110 g full cream
- 35 g butter
- 35 g invert sugar (or creamy white honey)
Instructions
- Start by preparing the shortbread dough.Place room temperature butter, sugar and almond powder in a kitchenaid or kenwood container or bowl.
- Start mixing to make it creamy. Add the flour and mix just enough to incorporate it but not more!
- Finally, add the crushed gavottes.
- Stir to mix well.
- The result is a speckled shortbread dough.
- Spread it between two sheets of parchment paper (to keep the work surface clean) to a thickness of 6mm.
- Let stand for one hour in a cool place. Take the dough out, remove the two sheets of parchment paper and cut out small shortbread with a cookie cutter.
- Set all the shortbread aside on a baking sheet and let it rest in a cool place while you preheat the oven to 180°C.
- Place the shortbread on a baking sheet lined with parchment paper, spacing sufficiently, as the shortbread will spread out during baking.
- Bake for 15 minutes.
- Remove the shortbread and let it cool on a wire rack.
- When the shortbread is cold, leave it in an airtight lock&lock box.Prepare the ganache.Place both chocolates in a large bowl.
- Put the butter, invert sugar (or creamy white honey) and cream in a saucepan.
- Heat and bring to a boil.
- Pour over chocolate and mix well.
- When the ganache is ready and starts to crystallize, put it in a bag fitted with a nozzle.
- Garnish half of the shortbread with ganache.
Nutrition
Serving: 15shortbreadsCalories: 343kcalCarbohydrates: 18gProtein: 4gFat: 29gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 53mgSodium: 273mgPotassium: 82mgFiber: 2gSugar: 6gVitamin A: 637IUVitamin C: 0.1mgCalcium: 60mgIron: 2mg
Tried this recipe?Let us know how it was!