Composition / ingredients
Cooking method
We start by shredding dried fruits, including pears, to small pieces. It is best if they are approximately the same size as the raisins, for convenience and just aesthetics. Of course, the final decision is always yours.
Pieces of dried fruits fall asleep in a bowl, which we fill with rum. They should soak in it for an hour or longer. The longer it takes, the more they will absorb the rum, and the tastier the almond cake will be.
Speaking of almonds, we put almonds in boiling water and keep them like this for a few minutes. Peeling it from the peel is now much easier. As soon as the water cools down, drain and peel the almonds.
Now about the dough – 250 grams of flour mixed with milk and yeast. Mix the mass conscientiously, and leave it to rise.
Beat the yolks with sugar dissolved in them. When they change color to white, we pour them into the prepared flour mass. We also add butter there. Next, whisk the proteins so that they turn into a bubble-filled slurry. It will be easier and faster to use a mixer. We drip lemon juice into the liquid protein, salt and pour it into the same place where the yolks were drained. We do not pour everything at the same time, but in two passes, continuing to stir the proteins so that the foam does not fall. What we have turned out, we stand for an hour in a warm corner. In the risen mass, pour the remains of flour, together with the filling – dried fruits and almonds. Part of the almonds can be left to sprinkle them on the surface of the cake.
Knead the dough, sprinkling with flour. We prepare the molds where we will pour it. Only, first we will put baking paper in the molds so that the walls do not burn. The forms are filled in half, the rest of the cake will be filled when it is steamed for some time before being sent to the oven.
It should be baked in the oven for about an hour, at a temperature of one and a half hundred degrees. Do not forget to check the molds with cakes. They can bake before the specified time. Once baked, pour the glaze on the hat from a mixture of fine powdered sugar and lemon juice. We give the glaze to freeze, and you can already enjoy the cake
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Pear - 42 kcal/100g
- Dried pear - 246 kcal/100g
- Canned pears - 76 kcal/100g
- Almonds nuts - 609 kcal/100g
- Pressed yeast - 109 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Sour cherry - 52 kcal/100g
- Sweet cherry - 64 kcal/100g
- Dried cherries - 292 kcal/100g
- Canned cherries - 61 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Dried apricots - 215 kcal/100g
- Uryuk - 290 kcal/100g
- Dried peaches - 254 kcal/100g
- Raisins - 280 kcal/100g
- Kishmish - 279 kcal/100g
- Prunes - 227 kcal/100g
- Rum - 75 kcal/100g
- Salt - 0 kcal/100g
- Lemon juice - 16 kcal/100g
- Powdered sugar - 374 kcal/100g
- Egg whites - 44 kcal/100g
