Almond Cake
Gluten-free almond cake topped with pastry cream and raspberries.
Ingredients
Almond Cake
4 egg whites
vanilla
200 g powdered sugar
250 g ground almonds
Pastry Cream
4 cups milk
vanilla
1/2 cup sugar
1/2 cup cornstarch
6 egg yolks
90 g butter
Raspberries (around 350 g)
Method
Almond Cake
Preheat the oven to 160°C/325°F.
Line a springform pan with baking paper. Set aside.
Put the egg whites, sugar, and vanilla into a mixing bowl and whisk until stiff and glossy.
Fold the ground almonds into the meringue.
Place the mixture into the prepared pan.
Bake for 30 minutes. Allow to cool completely.
Pastry Cream
In a saucepan over medium heat, heat the milk.
In a bowl, whisk the sugar, cornstarch, vanilla, and egg yolks.
As you continue whisking, slowly add the hot milk to the yolk mixture.
Return the mixture to the saucepan.
Whisk until the mixture begins to thicken. Add the butter.
Strain the mixture and lay a sheet of plastic wrap directly over the cream. Refrigerate it.
Whisk the cooled pastry cream and spread it on the cooled cake.
Lay the raspberries on top.
