Crisp Viennese Almond Cake

Overview

This Crispy Almond Viennese Cake has a crispy crust and a soft body. Finally, I used the method of boiling sugar to shape it. The golden wire drawing and sugar flakes make the cake more vivid. Just like ACA’s 4th Baking Competition, every baking enthusiast will shine and discover their golden heart for baking...

Tags

• pastries
• birthday
• butter
• corn starch
• egg yolk
• lemon peel
• low gluten flour
• sugar
• vanilla extract
• whole egg liquid
• almond kernels
• milk
• water

Ingredients

Steps

1. 1 Add sugar to the whole eggs, heat over water to about 40 degrees, stir with a whisk while heating!

   

2. 2 Use an ACA electric egg beater to beat until the foam turns white. When scooped up, it will drip like a ribbon

   

3. 3 Mix low-gluten noodles and cornstarch and sift

   

4. 4 Add the mixed flour and cornstarch, stir with a spatula until thick and granular-free

   

5. 5 Add grated lemon zest and vanilla essence and melted butter, mix well

   

6. 6 Apply butter to the mold, remove the cake flour after solidification (butter and cake flour are extra here) and tap off the excess flour! Tap the mold gently to pop out any bubbles!

   

7. 7 Put it in the oven at 180 degrees for 35 minutes! Remove from the mold, let cool and set aside

   

8. 8 Make Kremlin: Mix the egg yolks and half of the sugar with a whisk evenly, then add the sifted low-gluten flour!

   

9. 9 Add the remaining sugar to the milk and bring to a boil, then turn off the heat!

   

10. 10 Add 1/3 of the milk to the egg yolk paste, mix evenly with a whisk, then mix with the remaining milk evenly!

    

11. 11 Turn on medium heat and use a heat-resistant spatula to stir from the bottom of the pot. After it boils to Klimt state, stir slowly! Until the viscosity decreases, you can turn off the heat!

    

12. 12 Use a larger basin and put cold water in it to speed up cooling!

    

13. 13 Then Klim is almost no longer hot (when it is about 30 degrees Celsius), add the butter cut into small pieces, and stir evenly after each addition! Until completely blended!

    

14. 14 Reconciled Cream Klimt

    

15. 15 Use a spatula to spread the completely cool Kremlin evenly over the cake!

    

16. 16 Put sugar and water in a milk pot, boil over medium heat to about 115 degrees and then turn off the heat!

    

17. 17 Immediately add the almond slices, preferably crushed a little beforehand! Mix thoroughly with chopsticks or wooden spatula

    

18. 18 Stir until the thick syrup turns into white crystals on the almond slices. Keep stirring to keep it loose!

    

19. 19 Turn on medium heat again and stir-fry until the aroma gradually emerges and the color begins to change

    

20. 20 Fried crunchy sugared almonds! Very crunchy and sweet!

    

21. 21 Paste the crunchy sugared almonds on top of the creme fraiche

    

22. 22 Sprinkle powdered sugar evenly

    

23. 23 Add granulated sugar to the milk pot and add water. Cook over medium heat until the surrounding area begins to change color. Shake the pot gently until the entire color is the same and then turn off the heat! The bottom of the pot is lightly moistened with water, and the remaining heat changes the color beautifully!

    

24. 24 Pour the caramel onto the fiberglass mat and shape it into whatever shape you like! There is a little caramel left in the pot. When the syrup is slightly cool, dip your chopsticks into the syrup and pull out shreds for decoration!

    

25. 25 After it is fully decorated

    

26. 26 Beautiful brushed

    

27. 27 What it looks like after cutting!