INGREDIENTS
- For a mould of 26 cm in diameter.
- – Peeled and toasted almonds 300 g.
- – Flour 0000 300 g.
- – Impalpable sugar 100 g.
- – Mascabo sugar 150 g.
- – Butter 300 g.
- – Milk cream 500 cc.
- – Sugar 3 tbsp.
- – Dulce de leche pastry chef 1 kg.
- – Strawberries / blueberries / raspberries 400 g.
Spectacular and tempting almond sablée cake with dulce de leche, cream and strawberries to be comfortable. Do you dare to make it at house?
PROCEDURE:
1. Chop the almonds with a knife by hand (not in a processor so it does not change into mud).
2. Sift flour and sugars and add almonds. Place the chilly butter in cubes and sand.
3. Kind a ball and divide it 3. Depart it to relaxation within the fridge.
4. Roll out into very skinny discs for a 26 cm mould and cook dinner every cap in an oven at 200 levels for 10-Quarter-hour.
5, Let cool and unmold.
6. Beat cream with sugar till reaching whipped level.
Armed:
– Almond sablée capita, dulce de leche, chantilly cream and strawberries.
– Second layer of almonds, dulce de leche, cream, and strawberries.
You may end with impalpable sugar or cream in peaks and strawberries
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