【Caramel Almond Cake】

Overview

Xiaomei bought several dessert books before, one of which was a translated version of French desserts. There were indeed a few desserts in it that were particularly tempting. I held the book, flipped through it and read it, and finally decided to try this cookie that was very eye-catching in appearance. When the cookies were ready but not yet dipped in chocolate, I tasted them and they were so sweet! After thinking about it, I realized that foreigners’ desserts are all very sweet, and we are generally not used to it, so I used some dark chocolate with a purity of 66% to wrap the biscuits, so that they would not feel too sweet when I eat them~~ Ingredients: Tart crust: 180g low-gluten flour, 90g butter, 50g powdered sugar, 30g egg yolk, 1/8 tsp salt Almond Nougat: 50g butter, 75g caster sugar, 50g light cream, 25g maltose, 25g honey, 75g almond slices. Surface decoration: 15g pistachio nuts, 80g pure dark chocolate

Tags

• baking
• children
• afternoon tea
• butter
• egg yolk
• honey
• low gluten flour
• maltose
• pistachio nuts
• pure dark chocolate
• sliced almonds
• whipping cream
• fine sugar
• powdered sugar
• salt

Ingredients

Steps

1. 1 Add the butter (softened at room temperature), powdered sugar and salt from the tart crust ingredients into a small basin

   

2. 2 First mix thoroughly and then whip until the color becomes lighter and the volume increases

   

3. 3 Pour in the egg yolk liquid

   

4. 4 Beat evenly

   

5. 5 Sift in low-gluten flour

   

6. 6 Mix well

   

7. 7 Pour the mixed dough into a non-stick square baking pan

   

8. 8 Cover the surface with a piece of oil paper and roll it out evenly with a rolling pin

   

9. 9 Peel off the oil paper

   

10. 10 Poke holes all over the surface with a fork, then put it in the refrigerator to rest for 30 minutes

    

11. 11 Place in the middle rack of the preheated oven, 180 degrees, for 15 minutes

    

12. 12 Leave to cool and set aside

    

13. 13 Chop the pistachios and set aside

    

14. 14 Pour all the nougat ingredients except the almond slices into a small pot

    

15. 15 Heat to 115 degrees over low heat and turn off the heat

    

16. 16 Pour in sliced almonds

    

17. 17 Blend quickly and the almond nougat syrup is ready

    

18. 18 Pour the prepared syrup onto the cool tart shell

    

19. 19 Spread the almond syrup evenly, making sure to leave a little space around the edges

    

20. 20 Place in the middle rack of the oven at 190 degrees for 20 minutes

    

21. 21 Sprinkle chopped pistachios on the surface immediately after taking it out of the oven while it is still hot

    

22. 22 Let cool until no longer sticky and cut into strips

    

23. 23 Heat the dark chocolate over water and melt it into a liquid state

    

24. 24 Wrap a layer of chocolate on the bottom and one end of the macaroons and let cool