Gâteau Amandine RecipeOrigin: France Period: Traditional |
Ingredients:
135g caster sugar 
Gâteau Amandine Preparation:Method:Whisk together the sugar and eggs until the mixture is thick and creamy (the whisk will leave a trail when lifted). Sift the four over the top then lightly fold into the egg mixture with a metal spoon. Turn the resultant batter into a 24cm diameter cake tin whose base is lined with greaseproof paper. Transfer to an oven pre-heated to 180°C and bake for about 30 minutes, or until well risen and golden brown on top. Turn out onto a wire rack to cool then split the cake in half. Sandwich the two cake halves together with apricot glaze. Take the almonds and split in half with a sharp knife before slicing into thin slivers. Whip the cream until stiff then lightly sweeten with icing sugar. Use this to completely cover the cake then cover with the slivers of nuts. Dust the cake with icing sugar then chill in the refrigerator for at least 90 minutes before serving. This cake does not keep and is best consumed on the day it's made. |
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