HEMSIDA I NYHETER I DISTRIBUTÖRER I KUNDTJÄNST

Lacanche

Se connecter

Almond meringue cakes with nougatine

Break up the almonds in the mixer.

Ready the egg whites by separating them from the yolks.
 


PREPARING THE MERINGUE

  1. Mix the chopped almonds and the sugar in the mixing bowl.
  2. In the basin, whip the whites until very stiff.
  3. Gently fold mixture and egg whites together.
  4. Line the tins or moulds (having previously greased them with butter) with this mixture and place in the oven (oven pre-heated to 200°C).
    Cook for 10 minutes, then set aside for later.

PREPARING THE GANACHE

  1. Bring the cream to boiling point.
  2. Add the chocolate, broken into small pieces, a little at a time. Lower the flame and stir.
  3. Remove the saucepan from the heat and continue to whisk the contents until the consistency is even throughout. Allow to cool.


ASSEMBLING THE CAKES

  1. Remove the meringues from their moulds as soon as they have cooled. Place one on top of another, with a layer of ganache in between.
  2. Decorate with ganache, using the icing bag.

MAKING THE NOUGATINE

  1. Carefully wash and dry the saucepan before making up a caramel (sugar plus a spoonful of water). As soon as it has become a lovely golden colour, add the almonds.
  2. Mix briskly and pour the nougatine onto the marble, which should be oiled in advance. Spread with the rolling pin. 
  3. Cut the nougatine into triangles and place on the cakes.

INGREDIENTS 

1. MERINGUE

  • 90g caster sugar
  • 90g chopped almonds
  • 3 egg whites
  • 20g butter

 
2. GANACHE

  • 80g dark or cooking chocolate
  • 50g double cream

 
3. NOUGATINE

  • 75g sugar
  • 50g chopped almonds
  • 1 tablespoon water
  • 2 tablespoons oil

UTENSILS 

  • 12 small cake tins or moulds (6cm diameter)
  • 1 pudding basin
  • 1 small copper saucepan
  • 1 hand-operated beater
  • 1 electric mixer
  • 1 glass mixing bowl
  • 1 icing bag
  • 1 rolling pin
  • 1 marble pastryboard
  • 1 large palette knife
  • 1 long stainless steel spoon