Almond Dream Cake Mandeldron Food

ALMOND DREAM COFFEE CAKE

Steps:

• Heat oven to 350°F Grease and flour 12-cup Bundt pan or 10-inch tube pan.
• Combine 1 cup sugar, butter and eggs in large mixer bowl.
• Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes).
• Reduce speed to low; add all remaining coffee cake ingredients.
• Continue beating, scraping bowl often, until well mixed (2 to 3 minutes).
• (Mixture will be thick.).
• Combine all filling ingredients in small bowl.
• Spoon half of batter into prepared pan; sprinkle with filling.
• Spoon remaining batter into pan over filling.
• Bake for 35 to 45 minutes or until toothpick inserted in center comes out clean.
• Cool completely.
• Invert cooled cake onto serving plate.
• Stir together all glaze ingredients in small bowl; drizzle over cooled coffee cake.
• Garnish with sliced almonds.
• TIP: Coffee cake can be baked a day ahead.
• Cool completely; cover.
• Just before serving, drizzle with glaze; garnish with almonds.

ALMOND DREAM CAKE ... MANDELDRON

Steps:

• Tip: To grind almonds use a little of the sugar in a processor with the nuts, as this will prevent the nuts from turning to butter.
• Cake:.
• Preheat oven to 350°F.
• Grease a 9-inch springform pan.
• Combine the flour and the almonds together.
• Beat egg yolks until very thick and pale pale yellow.
• Gradually add the sugar and beat until mixture forms a ribbon.
• Add the nuts and flour.
• Beat the egg whites until stiff peaks form.
• Fold the beaten stiff whites into the yolk mixture.
• Pour into prepared pan.
• Bake 45 minutes until just done.
• Use a tester at this point.
• Cool in pan.
• Filling:.
• Gently warm 3 tbsp of the cream in a small pot.
• Sprinkle the gelatin over and let stand until lukewarm but not set.
• Whip the remaining cream until soft peaks form.
• Add the warm gelatin mixture, and beat until stiff.
• Fold in the toasted finely chopped almonds, and Cognac.
• Split cooled cake in half.
• Spread half the filling over bottom; replace the top layer and cover all with the remaining cream mixture.
• Garnish with strawberries and shaved chocolate and extra whipped cream.

MOIST ALMOND CAKE

Steps:

• Preheat the oven to 325 degrees and position the rack to the center of the oven. Line the bottom of a 9-inch cake pan with a round of parchment paper, or butter and dust it lightly with flour, tapping out any excess.
• With an electric mixer, beat together the sugar and almond paste until the paste is finely broken up (the sugar crystals help break the paste into pieces--so don't add the butter yet!).
• Now add the butter and beat for a few minutes until light and fluffy. In a separate bowl stir together the eggs with a fork then dribble it into the batter as you beat. Add the vanilla.
• Mix together the flour, baking powder and salt with a whisk. Stir the dry ingredients into the batter until just incorporated.
• Transfer the batter into the prepared cake pan and bake about 1 hour, or until a toothpick inserted into the center comes out clean. The baking time may take a bit longer due to the variation in different brands of almond paste.
• Cool the cake on a rack before serving.

DANISH ALMOND RING

Steps:

• Heat oven to 375 degrees. Lightly grease cookie sheet. In a small bowl, using fork, combine sugar, margarine and almond paste; mix well. Set aside.
• Unroll dough into 2 long rectangles; over lap long sides to form 1 large rectangle. Firmly press perforations to seal. Press or roll out 16x8 inch rectangle; cut lengthwise into three equal strips.
• Place 3 tablespoons filling mixture evenly down center of each strip. Gently press filling to form 1 inch wide strip. Overlap side of dough over filling; firmly pinch edges to seal. On ungreased cookie sheet, loosely braid 3 filled strips.
• Form braid into ring; pinch ends of strips together to seal. Brush with egg; sprinkle with sugar and almonds.
• Bake at 375 degrees for 15 to 22 minutes or until golden brown. Cool 5 minutes; remove from cookie sheet. Serve warm.

ALMOND CAKE FROM ALBUFEIRA, PORTUGAL

Steps:

• Preheat oven to 350°F.
• Combine flour, sugar, baking powder, baking soda and salt. Set aside.
• Beat egg, buttermilk and vanilla extract together until smooth. Stir in melted butter.
• Add flour mixture and mix with spoon until nearly smooth.
• Turn into a buttered 9" springform pan.
• Bake until center of cake springs back when lightly touched, about 35 minutes.
• Remove from oven.
• While is hot, cover top with sliced almonds.
• Slowly pour Hot Almond Syrup even over, letting syrup soak into cake.
• Broil about 6" from heat until almonds are lightly toasted.
• Cool on rack 15 minutes.
• Using knife or spatula, loosen sides between pan and cake, then cool completely before releasing springform pan.
• Hot Almond Syrup: In 1-qt saucepan combine sugar and water.
• Boil until mixture reaches 220F on candy thermometer.
• Remove from heat and add almond extract; stir well.