This is a delightful dessert which is very popular all over Greece.
ALMOND NOUGATINA
2 1//2 cups raw almonds, skin on
1 tbsp plain flour
10 large egg whites
1 cup granulated sugar
1 tsp vanilla
Filling:
1 1/2 cup whole milk
1 cup cream
5 tbsp sugar
2 tbsp cornflour
1 tsp vanilla
50 g butter
Frosting:
100 g mascarpone
1 1/2 cup whipping cream
1/3 cup icing sugar
1 vanilla
Fresh strawberries for garnish
For the cake, preheat oven to 180 C (350 F), Grease the base and the sides of 2x23 cm cake pans with removable sides. Line the bases with baking parchment, also grease the parchment with butter.
Place the almonds and flour in a food processor and pulse until the almonds are finely ground. Whip the egg whites light and foamy, then add the sugar a spoonful at a time and keep on whipping until they reach the stiff peak stage. Then whip the egg yolks with a little sugar until the yolks have tripled in bulk.
With a spatula gently mix the egg yolks with the meringue and gently fold in the almonds. Divide the batter between the two pans and bake for 10-15 minutes or until a tester inserted in the middle of the cakes, comes out clean.
Pastry Cream:
In a bowl whip cornflour and eggs and set aside. In a saucepan, pour in milk, sugar and vanilla and bring to the boiling point and remove the saucepan from the stove and set aside to cool a little. With a ladle start pouring the milk into the egg mixture while whisking constantly. Add at least half of the milk into the egg mixture and transfer the pot to medium-high heat and keep on whisking until it thickens. Cover the custard with cling film, to prevent it from forming a skin on the top. Reserve the custard until it reaches room temperature.
Whipped Cream:
Whip until the cream is thick, adding sugar a spoonful at a time, then cover and ice.
Put together:
Once the pastry cream has cooled down completely, whisk it at low speed, until it is smooth and creamy again. Do not overbeat. Cover with cling film and refrigerate for 2-3 hours.
Place the first cake on a dish and spread with a thick layer of pastry cream, Do exactly the same with the next layer.
For Decorating:
Spread the whipped cream on top and all around the cake or use a piping bag if you prefer. Do exactly the same with the next layer. Heat a pan and toss in the almond flakes until golden and place in a bowl to cool. Decorate the cake with the flaked almonds, add the strawberries and refrigerate for 5-6 hours before cutting and serving.
ALMOND NOUGATINA
2 1//2 cups raw almonds, skin on
1 tbsp plain flour
10 large egg whites
1 cup granulated sugar
1 tsp vanilla
Filling:
1 1/2 cup whole milk
1 cup cream
5 tbsp sugar
2 tbsp cornflour
1 tsp vanilla
50 g butter
Frosting:
100 g mascarpone
1 1/2 cup whipping cream
1/3 cup icing sugar
1 vanilla
Fresh strawberries for garnish
For the cake, preheat oven to 180 C (350 F), Grease the base and the sides of 2x23 cm cake pans with removable sides. Line the bases with baking parchment, also grease the parchment with butter.
Place the almonds and flour in a food processor and pulse until the almonds are finely ground. Whip the egg whites light and foamy, then add the sugar a spoonful at a time and keep on whipping until they reach the stiff peak stage. Then whip the egg yolks with a little sugar until the yolks have tripled in bulk.
With a spatula gently mix the egg yolks with the meringue and gently fold in the almonds. Divide the batter between the two pans and bake for 10-15 minutes or until a tester inserted in the middle of the cakes, comes out clean.
Pastry Cream:
In a bowl whip cornflour and eggs and set aside. In a saucepan, pour in milk, sugar and vanilla and bring to the boiling point and remove the saucepan from the stove and set aside to cool a little. With a ladle start pouring the milk into the egg mixture while whisking constantly. Add at least half of the milk into the egg mixture and transfer the pot to medium-high heat and keep on whisking until it thickens. Cover the custard with cling film, to prevent it from forming a skin on the top. Reserve the custard until it reaches room temperature.
Whipped Cream:
Whip until the cream is thick, adding sugar a spoonful at a time, then cover and ice.
Put together:
Once the pastry cream has cooled down completely, whisk it at low speed, until it is smooth and creamy again. Do not overbeat. Cover with cling film and refrigerate for 2-3 hours.
Place the first cake on a dish and spread with a thick layer of pastry cream, Do exactly the same with the next layer.
For Decorating:
Spread the whipped cream on top and all around the cake or use a piping bag if you prefer. Do exactly the same with the next layer. Heat a pan and toss in the almond flakes until golden and place in a bowl to cool. Decorate the cake with the flaked almonds, add the strawberries and refrigerate for 5-6 hours before cutting and serving.
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