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Rosca de Almendra - Almond
Ring
From Savoring Mexico by Marilyn Tausend. This recipe includes an
optional raspberry sauce for serving
although this would not be the traditional presentation.
We Tried It
We tried this recipe and it was delicious. We decided to blanch
our own almonds and that added about 30 minutes to the preparation but
its worth the effort. The texture of the cake is dependant upon
how finely you grind the almonds. We really liked the subtle
flavors and the rougher texture. After tasting the cake we can
certainly see how the fresh raspberry sauce would be a nice sweet add to
the presentation.
Tip: Do make sure to grease your mold well to facilitate
the removal of the cake from the pan.
photo by:
la vienesa
pasteleria
I N
G R E D I E N T S
5 egg whites, room temperature
pinch of sea salt
3/4 cups granulated sugar
3 cups blanched almonds, finely ground
3 tablespoons unsalted butter, melted and cooled
1/4 teaspoon almond extract
Sauce
2 cups fresh or thawed frozen raspberries
1/2 cup superfine (caster) sugar
1 tablespoons fresh lemon juice
1/4 cup amaretto liqueur
I N
S T R U C T I O N S
Preheat
oven to 350 degrees
Lightly oil or butter a 4-cup (32 oz) ring mold.
To make cake, in a bowl using an electric mixer, beat together the egg
whites and salt until soft peaks form. Gradually add the granulated
sugar and continue to beat until stiff peaks form. Fold in the
ground almonds, melted butter, and almond extract. Gently pour the
mixture into the prepared mold.
Bake the cake until its golden and a toothpick inserted into the middle
comes out clean, about 30 minutes.
Let cool on a rack for about 10
minutes then run a knife blade around the
edges to loosen the cake, and turn out onto a serving plate. Let
cool completely.
Sauce
To make the sauce, set aside some whole berries. Ina blender, or
food process , puree the remaining berries until broken up. Add
the superfine sugar, lemon juice, and amaretto and continue to process
until smooth. Strain though a fine mesh sieve.
Serve
Slice the ring and place the slices on individual plates. Top with
the sauce, garnish with the reserved whole berries and serve.
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