The Most Delicious Cake, I have ever eaten! Perfect for Birthdays
The Most Delicious Cake, I have ever eaten! Perfect for Birthdays! SURPRISE MOM on Mother's Day with a cake! Celebrate Mother's Day or any other special celebrations with this delicious treat! Ingredients: 2 1/2 cups sifted flour-300 g 3/4 cup powdered sugar-75 g 3/4 cup almond flour-75 g 3/4 cup butter-200 g 1 egg 1 Tbsp vanilla extract-15 ml 1/8 tsp salt-3 g Frosting: 1 1/2 cups mascarpone or cheese cream-400 g, 3/4 cup Cold whipping Cream-180 ml, 3/4 cup powdered sugar-75 g . Directions: 1. In a bowl, combine cold cubed butter, flour, ground almond, powdered sugar and a pinch of salt. Mix until crumbs are formed. Add egg and vanilla extract, and combine until dough is formed. 2. Transfer the dough to a work surface, pat it into a ball and flatten it into a disk. Wrap in plastic and refrigerate for 1 hour. 3. Preheat oven to 190C/375F 4. Roll the dough until it is approximately 1 cm/0.4 inch thick. Cut out 24 round layers with a circle cutter. Any leftover dough refrigerate and cut another batch of round layers. For one mini cake you will need three layers of biscuit. 5. Bake for 10-13 minutes or until slightly golden on the edges. Let cool completely. 6. To make the cream: In a large bowl beat the mascarpone and the powdered sugar until smooth. Add the vanilla extract and COLD heavy cream and beat until you obtain stiff peaks. Transfer to a piping bag. 7. Pipe the mascarpone cream over the first biscuit, then gently place the second biscuit on top, repeat for the third layer. Pipe the remaining cream on top of the third layer and decorate as you like.
The Most Delicious Cake, I have ever eaten! Perfect for Birthdays! SURPRISE MOM on Mother's Day with a cake! Celebrate Mother's Day or any other special celebrations with this delicious treat! Ingredients: 2 1/2 cups sifted flour-300 g 3/4 cup powdered sugar-75 g 3/4 cup almond flour-75 g 3/4 cup butter-200 g 1 egg 1 Tbsp vanilla extract-15 ml 1/8 tsp salt-3 g Frosting: 1 1/2 cups mascarpone or cheese cream-400 g, 3/4 cup Cold whipping Cream-180 ml, 3/4 cup powdered sugar-75 g . Directions: 1. In a bowl, combine cold cubed butter, flour, ground almond, powdered sugar and a pinch of salt. Mix until crumbs are formed. Add egg and vanilla extract, and combine until dough is formed. 2. Transfer the dough to a work surface, pat it into a ball and flatten it into a disk. Wrap in plastic and refrigerate for 1 hour. 3. Preheat oven to 190C/375F 4. Roll the dough until it is approximately 1 cm/0.4 inch thick. Cut out 24 round layers with a circle cutter. Any leftover dough refrigerate and cut another batch of round layers. For one mini cake you will need three layers of biscuit. 5. Bake for 10-13 minutes or until slightly golden on the edges. Let cool completely. 6. To make the cream: In a large bowl beat the mascarpone and the powdered sugar until smooth. Add the vanilla extract and COLD heavy cream and beat until you obtain stiff peaks. Transfer to a piping bag. 7. Pipe the mascarpone cream over the first biscuit, then gently place the second biscuit on top, repeat for the third layer. Pipe the remaining cream on top of the third layer and decorate as you like.