Vegan almond paste to make fondant~Easy to make a beautiful and delicious fondant cake

Overview

※When talking about fondant, most people’s first reaction is: it looks good! The second reaction is: It doesn’t taste good! ※The fondant cake I made today is a little different! Because it uses vegan almond paste as the fondant paste! Not only does it look good, it’s also delicious! ※Marzipan in English is also called almond butter and almond icing. Made from almond flour, powdered sugar, syrup and water, it is often mixed with other nuts and used to make desserts. Its ingredients are healthier than fondant, and with some natural coloring, marzipan can completely replace fondant. ※There are a lot of steps, because there are cake embryos and Chinese knots~ ※In fact, the steps to make almond paste are syrup + powdered sugar + almond powder, mix slowly~ Just look at steps 1-4~

Tags

• baking
• almond flavor
• almond flour
• cake flour
• corn syrup
• egg
• food coloring
• pure milk
• white sugar
• white vinegar or lemon juice
• powdered sugar
• vegetable oil

Ingredients

Steps

1. 1 First make the marzipan. The ingredients and methods are very simple, just almond flour, powdered sugar, corn syrup, and a little almond essence for flavor.

   

2. 2 Add powdered sugar to the corn syrup in batches, stirring evenly each time until there are no particles (without corn syrup, you can use an equal amount of maltose or egg white. The color of the finished product using maltose will be yellower, and the finished product using egg white will be less viscous).

   

3. 3 Add the almond powder to the mixture of syrup and powdered sugar several times, stir evenly, and finally pour in a small amount of almond essence (for flavor enhancement, you can add it if you don’t want to add almond essence. If you don’t add almond essence, you can increase the amount of syrup a little to prevent the almond paste from being too dry).

   

4. 4 Stir evenly with a spatula and knead into a ball. The almond paste is ready. Wrap it in plastic wrap and put it in the refrigerator for more than an hour.

   

5. 5 Next, make a 6-inch cake embryo (the cake embryo can be chiffon cake or sponge cake. Here is a recipe for an ordinary chiffon cake).

   

6. 6 Separate the egg yolks from the egg whites, add 15 grams of white sugar, pure milk, and vegetable oil to the egg yolks, and stir evenly.

   

7. 7 After sifting the low-gluten flour, pour it into the mixed egg yolk liquid and stir evenly.

   

8. 8 Add a few drops of white vinegar or lemon juice to the egg whites, add 35 grams of white sugar in batches, and beat the egg whites until they become stiff peaks (the container used for beating the egg whites must be water-free and oil-free). The specific method of beating egg whites will not be described in detail here. You can read my previous post.

   

9. 9 Mix the egg white paste and egg yolk paste, and stir quickly up and down (first pour 1/3 of the egg white paste into the egg yolk paste and mix evenly, then pour the mixed cake batter into the remaining egg white paste, be sure to stir up and down quickly to prevent the cake batter from defoaming and affecting the taste).

   

10. 10 Pour the cake batter into the mold. Shake gently a few times to remove large air bubbles. Place in the middle rack of the preheated oven and bake at 160 degrees for about 40 minutes. After baking, turn upside down on the grill to cool and unmold. Cut the cake into two slices, spread a layer of cream in the middle, put fruit pudding or something, and cover it with another slice of cake.

    

11. 11 Take out the refrigerated almond paste, take a portion, roll it into a thin sheet (the sheet is larger than the cake), cover it on the prepared cake, and cut off the edges.

    

12. 12 Divide the remaining almond paste into four parts, dip a toothpick in a little food coloring, and adjust the color (the amount of coloring is very small, so there is no need to worry about health problems).

    

13. 13 Braided hair. I put the colored almond paste into a piping bag and squeeze it out. You can also rub it directly with your hands, but it will be a little troublesome and not evenly distributed.

    

14. 14 Put the braided braid on the cake (you can't braid it so long at one time. You can braid it in multiple times, and just pick it up after braiding it).

    

15. 15 Let’s talk about how to make Chinese knot. Use red almond paste and squeeze out a long strip (longer, this is done in one step). The specific method is not easy to describe, but it is actually very simple. Please follow the picture.

    

16. 16 As shown in the picture, fold the two bottom pieces up.

    

17. 17 As shown in the picture, fold the right one to the left.

    

18. 18 As shown in the picture, fold the top piece down.

    

19. 19 As shown in the picture, fold the left one to the right and insert it into the ring.

    

20. 20 Place the Chinese knot on the cake and press it lightly with your hands to secure it.

    

21. 21 The next step is writing, posing, etc. Let's feel free to express ourselves.

    

22. 22 Thank you Gourmet World and ACA for giving me this opportunity!

    

23. 23 Cook well and eat well! Only love and food can’t be let down! Come on~~~

    

24. 24 Well, I won't tell you that there are some extra bows at the back. It was because the writing was too ugly and I wiped it off. Unfortunately, there was a bit of residue on the surface, so I simply covered it with something colorful~ Although the writing was still very ugly~ hahaha~

    

25. 25 Cut it open and take a look~ This cake base is made of yogurt corn cake~ A cake without cream and a fondant cake made with vegan almond paste, healthy and delicious~

    

26. 26 Thank you very much for your support! I wish the food world will get better and better! I wish ACA will become more popular!