Today everything a little celebrating. First, Faschingsdienstag (Mardi Gras) - Carnival is always a good reason to eat something sweet. Second, yesterday it was a year since I started the blog, so this is the birthday post. What I had hoped, until I arrived? First, I expected a year manage to make a lot more stuff, I'll write more often, however, is purely logistical, the blog is very demanding. While I make, while ISLIK, and image processing, and write, and translate it to English ... I need a whole day, sometimes two to produce a new text. Secondly, I try to watch the line and do not dare to make cakes as often as they should. And to make and do not eat ... Let's say I have not yet reached that level.
What exceeded all my expectations of the phenomenal response of ex-Yu foodie blogging community, which was accepted with open arms this blog. After just one year, the blog has a follower 115 and over 11 000 visits per month. My most visited pages, a recipe for a cake reform is the first result on Google search list for this term (in English Google first, the third German). I think this is a remarkable achievement for a blog that deals almost exclusively sweets, and the recipes that was passed by time. I would like to thank the visits, comments and support, especially to those who follow my recipes made cakes and enjoyed them.
for special occasions and special cake: a you can see, the sashes our Hall of Fame. This is one of the oldest recipes in the booklet grandmother, who is also a great discovery because of the cake no one remembers. Rights forgotten treat! Before I start the thing, I have to warn the public that this is something najkaloričnije, also the most expensive I've ever umesila. And worst of all, it's worth the money and the extra hour of jogging. I would argue that it is sensational.
To appreciate the wealth of this cake, you very to love almonds and butter. Way, really. Only people who a price of nobility these two ingredients may experience orgasm at first gourmet bite. If you do not care whether you put the cake in butter or margarine, if you are indifferent to marzipan, do not be hard. Most importantly, save your money for something else because of this budget, you can create three normal cakes.
First, you need 400 grams samlevenih blanširanih almonds. That's a lot. And a lot of money and a lot of effort into the preparation of almonds, you first need to popara, and to peel off, so that little prepeku ie. dry, and only then grind. And unless you have not even begun to make I bun. Fortunately, in these parts can be purchased ground blanched almonds in bags, but this pleasure will cost about ten euros a kilo. I am, naturally, I bought because I reckon that they do not use so often and so that they can afford to ušparam effort, time and electricity.
something else, some time ago I wrote that it is not so important whether we use peeled or Nenolobāmās almonds in the cake Vanillekipferl and without affecting the critical taste. Not affected, the devil. I made the same cake with almonds Nenolobāmās few months later and the taste was not nearly as delicate as the peeled. Shells of almonds has its own flavor that neither stink nor smell, mainly "dilute" the essence of almond flavor. The almond is already very mild flavor and do not need anything that is even more to neutralize. Therefore, steam or the sun, or peel your own almonds.
notice that the cake goes a scandalous amount of butter - 300 grams. For that I will convince you that it must be - I think the crust was equally delicious with 200 or 250 g of butter, though perhaps a little drier. Thus, almond pie is one of the cakes I najmasnijih dishes, and they are not fried in oil.
For crust:
- 300 g flour 8 egg yolks
- 300 g butter
- 4 tablespoons sugar
Filling:
- 400 g sugar 8 egg whites
- 400 g ground almonds blanširanih
- 5 sachets vanilla sugar
knead dough with the butter from the fridge - in that sense, I hope that your biceps stronger side. All the ingredients for the dough up together and interfere. Then the dough wrapped in plastic wrap and place in refrigerator while making filling. Butter from the bowl and heat melts a little hand, it is important that weight be as firmer before it went under oklagiju.
Now turn the oven to heat up to 150 degrees with the fan or 160 degrees without the fan.
Filling Whip up egg whites to whites, and it is gradually adding sugar and two sachets of vanilla sugar, constantly MUTEC miskerom. After that, add ground almonds and everything is slowly stirred with a spoon.
test is split into two and the floured work surface is rolled out in two thin crust (4 mm) which should be in the shape of the mold in which you bake the pie. I used a deep rectangular baking tray (mine is 40 x 25 cm) which I covered with bakpapirom. This dough is very rewarding - it is easy to thin and does not break up during the "transfer" in the pan. For this maneuver I suggest proven system of test wrapping around the rolling pin over the pan and odrolavanja.
The first layer is evenly Snow white cream, which can then match the second crust. Bake about 45 minutes, while the upper crust does not receive the golden yellow color.
Immediately after removing the remaining vanilla sprinkled with sugar and let it be very cool.
What have I changed? I forgot to put those 4 tablespoons sugar the dough. However, it was luck in an accident because the filling is very sweet and pervasive to the test during baking, so to sweeten the lower crust and the upper is already sprinkled with vanilla sugar. So, you can feel free to omit.
I added a little icing sugar the upper crust, it can not be.
Judgement: The one I was expecting, and got something completely different. I thought that would resemble the bark of lazy pie crust, however, does not resemble, either visually or by consistency, and no taste. I thought that the filling during baking into fleeing, it will be dry and crispy because it has no fat and has lots of sugar and egg whites. However, something happened entirely unexpected: the butter crust is absorbed in the filling, a large amount of ground almonds played the role of flour, resulting doughy mass that most resembles the marzipan. 
Phil has a very intense almond flavor, like marzipan or almond liqueur. Bark is a bit crumbly, but not horrible, after a little rest, the cake becomes compact. An explosion of taste, to the extent that intensive advise you to cut the pieces much smaller than those in the picture. However, anyone who has tried it, he wanted more, so you do not have to.
Today is my blog anniversary and I'd like to celebrate with a very special recipe for a special occasion. I'd also like to thank blog visitors from all over the world for making me believe I'm doing the right thing. The making of these pages is not the easiest task - you need to bake, take photos, edit photos, write, translate. It's very time-consuming and it develops at a much slower pace than the one I had in mind when I was starting. But never mind, the most important thing is you're enjoying it and I'm enjoying it so let's get down to business.
Almond pie is just what carnival calls for - fatty, sweet and sensual. There's an obscene amount of butter and almonds in this cake, so it's not only going to make you run that extra mile the next time you work out, it's also going to leave its mark in your budget - you can make three "normal" cakes for the price of this one.
This is what you'll need...
- 300 g all-purpose flour
- 8 egg yolks
- 300 g butter
- 4 Tbsp sugar (but you can leave this out, as the filling is sweet enough)
Filling
- 8 egg whites
- 400 g sugar
- 2 sachets vanilla sugar
- 400 g ground bleached almonds
+ another 3 sachets vanilla sugar for dusting
Mix the pastry ingredients with cold chunks of butter - this is not the easiest physical task, so I hope your biceps are in shape. Do not use the electric hand mixer - the dough is too hard for it. Once you're done, wrap your pastry in plastic foil and put it back in the fridge while you make the filling.
Pre-heat your oven to 150° C (with fan) or 160° C (without fan).
Whisk the egg whites until firm, gradually adding the sugar and vanilla sugar. Once you're done, gently fold in the almonds.
Separate the pastry in two and roll it out with a rolling pin in shape of your baking pan. I used a deep 40 x 25 cm pan and the pastry was about 4 mm thick when I was done with it. Wrap it around your rolling pin to transfer more easily into the pan (lined with greaseproof paper). Spread the filling on top of the bottom pastry layer and cover with the second pastry layer. Bake for about 45 minutes, until golden.
As soon as you take the cake out of the oven, sprinkle with vanilla sugar and leave to cool off completely.
The result: a wonderful marzipan-like filling with an intense almond aroma. Cut in cubes and let this pie take you straight to heaven.
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