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Egg whites and almonds cake

Egg whites and almonds cake


Recipe Cake with egg whites and almonds of of 02-03-2009 [Updated on 27-02-2019]

There egg white and almond cake it is a simple and very soft cake. It often happens that preparing the custard, or other recipes in which only the yolks are needed, the egg whites are left over and the usual meringues do not feel like it ... This egg white and almond cake solves the problem of how to use the leftover egg whites! I decided to prepare this cake last Sunday, accompanying it with a vanilla sauce. I must say it was very welcome;).

Method

How to make egg white and almond cake

Arrange the butter and sugar in a bowl and knead into a cream. Then add the flour, potato starch and baking powder.
Chop the almonds, add them to the bowl and mix.


Beat the egg whites until stiff.

Add the mixture of sugar, butter and flour and mix everything gently, being careful not to dismantle the egg whites.

Grease and flour a 22 cm cake pan and pour the mixture into it.
Bake the egg white cake in a preheated oven at 180 ° C and cook for 35 minutes.
Remove the egg white cake from the oven, turn it upside down on a serving dish.


Sprinkle the egg white cake with icing sugar.

Let cool, cut the cake into slices and serve.


Carrot and almond cake with egg whites

Have you made the custard and have any egg whites left over? I have an & # 8217idea for you, an & # 8217idea that will give you a soft and tasty dessert: carrot and almond cake with egg whites. That's right, just egg whites!

Try to think how many times you didn't know how to use the leftover egg whites and threw them away. What a waste. Now with this egg white cake, this will never happen again.

The idea of ​​the carrot and almond cake

As said before, I also had leftover and frozen egg whites, and, for a few days, I was wondering how to use them, so browsing inspired me the recipe I found here. I also had some nice fresh carrots and almonds. Therefore? As 1 + 1 is 2, so I combined the egg white cake and the carrot and almond cake, in a single soft dessert.

Do you think this is a difficult recipe? Noooooo

Carrot cake, made with egg whites, is really easy. A few simple steps and you will look great. Chop carrots and almonds, beat the egg whites until stiff, add flour, sugar, yeast and oil. Bake in the preheated oven and start smelling: this dessert has a delicious scent and you will not see the time for it to cool down to taste it immediately.

You want to laugh? I took some photos with the whole cake, then, with the excuse of having to photograph the interior and the individual slices as well, I cut one. Do you want to know how long I lasted before eating it? Just 5 minutes. And certainly not because of my willpower, but only because I had to take the blessed photos (otherwise, what would I have shown you?). Then, the tasting and the slice is gone in an instant, because one bite leads to another, just like cherries.

What does the carrot cake look like?

Hi, I'm the carrot cake! No, come on, I'm joking. It is a spongy, soft dessert, with a tasty contrast between the softness of the dough and the crunchiness of the ground almonds. When you bring it to your mouth it melts and you will never stop eating it. Come on, after all it's made with vegetables, it can't be such a big sin to eat two slices.

It is perfect for breakfast, a snack, a birthday party and for a snack full of energy.

Don't forget that, if you absolutely don't want to, and I absolutely stress, miss one of my recipes, you can follow me on Facebook, Instagram, Pinterest and even subscribe to my newsletter (see the right column in the blog).

And now, turn on the oven, which we pass to the recipe of the carrot and almond cake.


Cake with cream and almonds

300 g of ready-made shortcrust pastry
butter and flour for the mold
for the lemon cream:
5 dl of milk
5 yolks
50 g of flour
2 untreated lemons
130 g of sugar
for the almond mixture:
200 g of peeled almonds
100 g of sugar
4 eggs

1) Grease a 26 cm diameter round pan with a rather high edge, flour it and line it with the dough
pastry. Eliminate the parts that come out and refrigerate for 30 minutes.
2) Meanwhile, prepare the lemon cream: beat the egg yolks with the sugar and grated lemon zest in a saucepan, then add the flour and, without stopping stirring, pour the milk slowly. Let the cream thicken over low heat, stirring constantly. Remove from the heat and let it cool.
3) Prepare the almond mixture. Blend the almonds with the sugar (except a spoon) and the juice of the lemons used for the cream in a blender. Separate the yolks from the whites and add the first to the almond mixture. Operate the blades again until the dough is smooth and homogeneous. Beat the egg whites until stiff with the remaining sugar and mix them with the prepared mixture.
4) Pour the lemon cream into the pastry shell, level it and then spread the almond mixture on it. Bake the cake in the preheated oven at 170 & deg for an hour, take it out of the oven, let it cool in the mold, turn it out of the mold and serve. Why is the lemon cream
results without lumps, add the flour by passing it through a fine mesh sieve. For the almond mixture, add the chopped nuts, sugar and lemon juice in a blender one yolk at a time. After pouring the cream into the shell, gently spread the almond mixture with the help of a spoon.


Almond cake or cake of the newlyweds

Put the egg yolks and sugar in the bowl of the mixer, be careful to work the yolks and egg whites separately.

While the egg yolks and sugar are being processed, grease and flour the pan, but first, on the parchment paper, trace the shape of the pan and cut it to size.

Once greased and floured, place the circle of parchment paper on the pan, this allows you to take the cake out of the oven effortlessly.

When the dough is nice and swollen, add two teaspoons of Bertolini aroma (Benevento aroma).

Grate the lemon and add to the mixture.

Transfer the dough into a very large bowl and carefully wash the bowl of the mixer, there should be no traces of egg or fat of any kind. Dry thoroughly.

Pour in the 12 egg whites and add the vanilla and let it go until stiff.

Meanwhile, add the 4 tablespoons of sifted flour, stirring gently with a wooden spoon.

Then, again the ground almonds, if the dough becomes too solid, add the remaining almonds when the whites are ready.

When the egg whites are ready, unhook the whisk and continue with the wooden spoon.

The movements must be slow from the bottom up, to incorporate as much air as possible.

In the end you will get a light and very voluminous dough.

Bake at 150/180 ° C in a convection oven for about 40 minutes.

The next day, divide the cake in two and fill it with the custard

After placing the second disc on top, remove the parchment paper.

Prepare a sugar fondant

To be able to spread it easily, use two sheets of parchment paper.

Once the desired size is reached, place the fondant on the cake and make it adhere well on the sides.

Gently remove the top sheet and prepare the hood for decoration with the croissant.

Here are the ingredients for the royal icing:

First prepare four or five cones that will be used for decoration.

For the icing, first start with half an egg white and slowly add the icing sugar, mix with a teaspoon, the sugar must not contain lumps otherwise, during the decoration, the cone could clog and give discontinuity to the decoration. Add a splash of lemon juice to whiten and flavor the pasta.

To understand if the icing is of the right consistency, fill a cone (that's why you need several), cut a tiny slit in the tip. The stretch must not be too liquid because otherwise it widens once traced nor too hard because otherwise it is difficult to give it continuity. It shouldn't be too big either, this means that the hole you make is too big. If it is too solid, add egg white or lemon juice, a little at a time, or if it is too liquid, add icing sugar.


ALBUM and ALMOND cake

There egg white and almond cake it is a really greedy cake and at the same time with a very delicate taste. The dough is really delicious and you can get two different results depending on how the almonds are processed.

If you chop the almonds in order to obtain a coarse, almost sandy flour, you will have a more rustic cake, while if you make the almonds impalpable, like a 00 flour to be clear, you will get a cake & # 8220nuvola & # 8221 and on the surface it will form a delicious crust that recalls a meringue.

SAME RECIPE & # 8230 TWO CAKES.

The egg white and almond cake is also a SAVE WASTE recipe because allows us to use 8 egg whites advanced. In this recipe they must be whipped until stiff but it is really the only slightly laborious step it is really worth trying to make it!

Here MORE RECIPES TO USE THE PHOTOGRAPHS


Swedish almond cake

Anyone who has been to Ikea has certainly tasted it at least once: I'm talking about the Swedish almond cake, the white one, covered with buttery cream and toasted almonds. An almond-flavored pleasure. You can serve it at the end of a meal after enjoying some fantastic Swedish meatballs, made following the recipe: // 1591 Köttbullar.

To make the Swedish almond cake, you must first prepare the cream (it's very similar to a custard but thicker), because it will have to have time to cool down well. In a bowl beat 4 egg yolks with a hand whisk together with 80 g of granulated sugar, until you have a smooth cream, then add 20 g of cornstarch and mix well.

Finally add 250 ml of fresh liquid cream and mix well, again with a hand whisk, until the mixture is free of lumps.

Transfer this mixture to a saucepan and cook over low heat, stirring constantly until it has thickened well. In the end, it will look like a custard.

Once ready, turn off the heat and transfer it to a small bowl, immediately covering it with cling film in direct contact with the cream. Then put the bowl in cold water to cool it quickly.

It is very important to cover the cream immediately for two reasons: the first is that the skin will not form on the cream and the second is to protect it, because apparently this cream is a playground for bacteria, also for this reason it is good cool it quickly, in this way it will avoid its formation.

While the cream cools, prepare the almond cake bases: finely chop 300 g of almonds with the skin in a blender, then set them aside. With the electric whisk, whisk 6 egg whites until stiff together with a pinch of salt, then as soon as they are well whipped and without stopping beating, add 120 g of granulated sugar a little at a time and continue whipping everything until you have obtained a firm and shiny meringue.

Incorporate the chopped almonds into the whipped egg whites and gently mix everything with a spatula, making circular movements from bottom to top, so as not to disassemble the mixture. Once you have a smooth cream, transfer it to a pastry bag with a spout at least 1 centimeter wide and keep it aside.

With a pencil draw two circles of 25 centimeters in diameter on two sheets of baking paper, then place the sheets on two large rectangular pans with low edges, taking care to keep the design facing the bottom of the pan (this is to avoid let the graphite come into contact with the mixture to be cooked).

Using the pastry bag and following the traces made with the pencil, make two discs of mixture of the egg whites and almonds, then with a spatula try to smooth the surface and put them to cook in the preheated oven in static mode at 180 ° C for about 20 -25 minutes or in any case until they are cooked and lightly browned on the surface.

Once ready, take out the two discs and let them cool completely, in the meantime take care of the cream: once it is very cold (it is important not to melt the butter) remove the film from the cream, then add 150 g of softened butter at temperature environment and mix everything until you get a smooth and homogeneous cream. The butter must be very soft, almost creamy, this detail is also important for the success of the cream.

In a saucepan, toast a handful of sliced ​​almonds without oil or other fats, until they have browned, then turn off the heat and set them aside.

When the two discs are cold, remove them from the baking paper and place them one on top of the other, then place a cake mold or a cardboard disc with a diameter of 24 centimeters on top and with a sharp knife cut the edges of the almond discs, leveling them , in order to obtain two discs of 24 centimeters.

At this point you can assemble the Swedish almond cake: place one of the two discs on a sheet of baking paper, cover it with a little cream (use just under half of it), spreading it well over the entire surface, then cover with the second disc and use the remaining cream to cover both the top and sides of the cake.

Sprinkle the surface with toasted almonds, then put the cake in the refrigerator for at least 1 hour, so that the cream hardens a bit.

After resting in the refrigerator, the Swedish almond cake is ready to be enjoyed! Enjoy your meal!


Egg white and almond cake - Recipes

I had a lot of egg whites to dispose of in the fridge and wandering around the web I found the recipe that was right for me on the paring blog! some small variations and the result was unique !!
ingrediants:
6 egg whites
200 gr of rosignoli flour for desserts
120 gr of ricotta
200 grams of guadaloupe bronsugar brown sugar
50 ml of seed oil
30 ml of water
1/4 lemon juice
1 sachet of baking powder
to decorate (optional)
about 50 grams of chopped almonds
a few tablespoons of granulated sugar

mix the flour with the baking powder, add the sugar and the ricotta, work well

20 comments:

Delicious, I have all the ingredients at home, I think I try it !!

I just have some leftover egg whites1. thank you :)

Here she is! I'm glad you tried our experiment and, above all, that it inspired you with some small variations. The addition of almonds fits perfectly!
Thank you so much! :or)

but thank you very much to you. I have seen many others to be redone. your blog is too good. recipes & quotsemplici & quot as I like them but perfectly presented!


Egg white and almond cake - Recipes

This recipe is taken from The Book of Jewish Food from Claudia Roden. This cake has a strong personality and should be served with very cold, lightly whipped, unsweetened cream.

For 6 people

The syrup:

The cake:

  • 8 eggs, separated
  • 2 teaspoons of cinnamon
  • 100 g almonds, peeled and finely chopped
  • 100 g almond flour
  • grated peel of 2 oranges
  • 200 g sugar

Beat the egg yolks, sugar, cinnamon, orange peel and all the almonds well. Beat the egg whites until stiff and incorporate them gently.
Pour the mixture into a cake pan (greased and floured) of 26-28 cm in diameter. Bake in a hot oven (180 degrees) for about 1 hour.
Prepare the syrup: dissolve the sugar in the orange juice over moderate heat. Remove from heat. When the cake has cooled down, transfer it to a large and deep dish, prick it and pour the syrup.
Serve the next day.


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Egg whites and almonds cake.

If it is true that the best foods are also the most dangerous for health, chocolate seems to be the classic exception that confirms the rule, or at least in part. Those who want to fully benefit from its precious load of antioxidants must in fact get used to the bitter implications of dark chocolate, giving up the creamy taste of white chocolate and the velvety one of milk bars.

From a quantitative point of view, the flavonoid content of the dark chocolate is close to that of wild berries (antioxidant foods par excellence), while from a qualitative point of view it reflects, with its catechins, the antioxidant power of green tea.
But why are chocolate flavonoids so important to our health? These natural antioxidants limit the negative effects associated with high plasma cholesterol levels and in particular of its "bad" fraction, given by LDL lipoproteins. In doing so, thanks also to the anti-inflammatory effect demonstrated in vitro, flavonoids protect the arteries from damage caused by atherosclerosis and prevent cardiovascular diseases such as heart attack and stroke. The daily consumption of small quantities of dark chocolate is also able to slightly lower blood pressure.

  • choose a chocolate with a cocoa content equal to or greater than 65%, then gradually increasing this percentage in this way you give the palate time to get used to it.
  • By educating in this sense, which is absolutely feasible with a little patience, the attraction towards sweets and particularly sweet foods will also decrease, with further beneficial repercussions on health.
  • Avoid products containing caramel or other special fillings, because they are sweeter, more caloric and poorer in flavonoids. The same goes for chocolate spread.

The caffeine and theobromine content, a caffeine-like substance, is relatively low and can cause problems only for people who are hypersensitive to their exciting action.
Being rich in oxalate, an anti-nutrient that complexes calcium in the intestine, preventing its absorption, it should be consumed in moderation by those suffering from osteoporosis and bone demineralization.
Chocolate is also not recommended in the diet therapy of many diseases affecting the digestive system, such as hiatal hernia, gastroesophageal reflux and gastritis.
Despite being poorly bioavailable, chocolate is a good source of iron (this explains the dark color of the stool following a binge of dark chocolate), but also of phosphorus and potassium. Finally, with its almost 300 mg of magnesium per 100 grams, chocolate represents one of the richest dietary sources of this mineral with an important energy and metabolic role.

In many preparations, especially the sweet ones, the use of egg yolks is foreseen, the remaining egg whites should not be thrown away, because they can be used in the preparation of many recipes for desserts and even savory recipes.
I, the egg whites, keep them in a closed container in the refrigerator for a few days and, for longer times, in the freezer. With the egg whites I prepare fresh pasta, meringues and various creams but, this time, I used to make this cake: very good!

Ingrediants (for a pan with OR 22-24 cm.).
8 egg whites (about 300-310 g) (*)
250 g of almond flour
250 g of granulated sugar
80 g of flour type & # 822000 & # 8221
20 g of pine nuts
A few drops of vinegar (or lemon juice).
For the finishing:
100 g of dark chocolate
20 ml of orange liqueur
Peel of an untreated orange
100 ml of water
50 g of granulated sugar.
Powdered sugar to taste

1 & # 8211 Preparation.
In a bowl, mix the almond flour with the granulated sugar.
Beat the egg whites until stiff with a few drops of vinegar (or lemon) (**).
Gently incorporate the mixture of sugar and almond flour a little at a time and mixing from bottom to top.
After having blended everything well, add the sifted flour always a little at a time and always mixing from the bottom upwards.
Make a baking tray with parchment paper and pour the dough into it and distribute it evenly to facilitate the uniform distribution of the dough, "beat" the tray several times on the work surface (1).

2 & # 8211 Cooking.
Put the cake in the oven, preheated, at 180 & # 176C for 40-50 minutes or, in any case, until golden brown if in doubt, check the cooking with the & # 8220stecchino & # 8221 (***) method.

When cooked, take it out of the oven (2), let it cool and place the cake on the serving plate (3).

3 - Presentation.
You can serve the cake after having sprinkled it with icing sugar but, if you want a much more & # 8220 tasty & # 8221 result, spread over each slice a dripping of orange flavored chocolate prepared as follows:

  • Melt the dark chocolate with the orange liqueur in a bain-marie (or in the microwave).
  • In a saucepan, bring some water to the boil.
  • Once it has boiled, add some thin strips of orange peel (only the orange part) and blanch for a couple of minutes.
  • Drain and dry them.
  • Meanwhile, in another saucepan, prepare a syrup with 100 ml of water and 50 g of granulated sugar and bring to a boil and add the peel and scotch for 5 minutes.
  • Drain and let them cool on a saucer.

(*) A medium-sized egg has a total weight between 60 and 65 g of which:
- about 8 g are of shell
- about 18 g are of yolk
- about 38 g are of egg white.
(**) Many say that to stabilize the whipped egg whites it is necessary to add a pinch of salt.