Cake pasta - a delicate French dessert, made on the basis of almond powder and widely loved by gourmets and sweeties around the world. In connection with the growing popularity, finding an almond delicacy on the shelves of confectionery shops is not a difficult task, but the cost of dessert often goes against its quality. After all, real pasta can not tolerate the haste with which they are usually cooked confectionery, trying to meet the requirements of consumers. In order not to spend money simply and to please your family with French cakes, it will take a lot of effort, but the result is definitely worth it.
How to cook pasta cake?
Macaroni - fragile and "whimsical" cakes, the technology of cooking which has a lot of "pitfalls", the main of which we will discuss below.
- Firstly, if you want to watch a portion of dessert on your table, and not in a garbage can, you should remember one rule: observe the proportions. Strictly follow the recipe, and accurately measure all the ingredients, the ideal option is the use of kitchen scales.
- Proteins for dessert should be prepared in advance, separating them from the yolks and leaving in the refrigerator for 2-3 days. So they will be easier to beat and better keep the shape.
- Another thing: almond flour is one of the main ingredients for which it is necessary to use raw almonds without skin (for cleaning, the nuts are kept in boiling water for 1-3 minutes, until the skin becomes supple), which should be ground into flour together with powdered sugar with a mixer or coffee grinder.
- Before cooking, let the cakes "brew" for 20-30 minutes at room temperature and only then bake in a well-heated oven with uniform heating.
Cake pasta - a complex recipe, however, having understood all the nuances, even an inexperienced mistress can cope with their preparation.
The basic recipe for French pasta macaroni
Ingredients:
For macaroni:
- almonds peeled - 2/3 of a century;
- powdered sugar - 1 ½ item;
- egg whites - 3 pcs .;
- granulated sugar - 5 tbsp. spoons;
- food coloring - ¼ tsp;
- vanilla extract - 1 tbsp. a spoon.
For cream:
- egg whites - 3 pcs .;
- sugar - 1 item;
- Butter - 200 g.
Preparation
For an ideal cake on the back of the baking paper, draw circles corresponding to the size of the dessert with indentations 2 cm apart.
Almond is shredded together with sugar powder to the maximum possible uniformity. In a bowl, beat the egg whites, slowly sprinkling sugar (1 spoonful at a time before dissolution). Continue whipping is necessary until the egg-sugar mass becomes homogeneous and shiny, with white peaks. As soon as the base well fits, you can put vanilla extract and dye.
Now it's time to add almond flour - half the total, stirring the beaten proteins with a silicone spatula. Act as carefully as possible, otherwise the dessert will lose too much air, and in the end we will get a sugar cake instead of a tender meringue.
The last step is kneading, where with the silicone spatula the egg-almond mass is gently kneaded from the edges to the center, from the inside to the surface. Pastry consistency is called "liquid lava" by analogy, so it's quite easy to draw conclusions about the preparedness of the basis for dessert.
The future almond pasta cake is formed with a confectionery bag with a conventional cone-shaped nozzle, if you do not have one, then use a file,
When the cakes are formed, leave them for 15-30 minutes or until their surface is grazed by a light crust that will not stick to the finger when touched.
Now it remains to send the French Pasta cakes to the oven for 15-20 minutes at 180 degrees. Take care that the surface of the cake does not become golden, but just tightly and well seized.
When the cakes are cool, they are smeared with a cream of whipped egg whites and butter. Bon Appetit!