Name: Ph Philadelphia Almond Cake
Total time: 1 h 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 115g Almond powder; 1 tablespoon Chopped almonds; 40g Medium powder; 3 pcs protein; 80g brown sugar; 250g Light cream; 175g Cream cheese; 3 pcs yolk; 80g Sugar; 1 tablespoon water; 65g Butter (fully softened); 20g granulated sugar; 1/2 spoon salt; 75g All-purpose flour; 1.5 tablets Gelatine tablets (pre-foamed in cold water)

Ph Philadelphia Almond Cake

1. The practice of crisp topping:
Use a rubber spatula to scatter the softened butter

2. Add sugar and mix well

3. Add almond flour and mix well

4. Add salt and mix well

5. Add all-purpose flour and mix well

6. Make a ball into pieces of about 1 cm and put it in the refrigerator to freeze

7. Take it out and break it into small pieces by hand

8. After preheating the oven at 180 degrees, bake it in the oven for 20 minutes, roast until the color darkens, and let cool.

9. Cake bottom method:
Almond flour and chopped almonds are toasted in the oven beforehand

10. All powders are mixed evenly

11. Beat the egg whites until moist foaming, add brown sugar in portions

12. Egg whites hit hard foam

13. Add the flour in three times

14. Mix well on the basis of as little defoaming as possible

15. Put oil paper on the baking tray, put an 8-inch mousse ring, and pour the cake batter into it

16. Preheat the oven to 175 degrees, about 25 minutes, bake it until the surface feels dry and dry, and the color is golden. You can take it out, remove the mold and let it cool for later use.

17. Mousse paste method:
Cream cheese softened in advance

18. Bring the sugar + a tablespoon of water to a boil, slowly pour into the egg yolk being stirred with egg yolk, and put the container in a pot filled with hot water on the fire, and keep stirring while heating over the water.

19. Until the egg yolk becomes thick (the scratches on the scraper will not disappear), then remove from the fire, and keep stirring to dissipate heat

20. Add gelatine slices that have been soaked in advance and drained

21. The whipped cream is delivered until 7 (almost it can be used to spread the noodles)

22. Mix whipped cream with cheese egg yolk paste

23. Become a delicate mousse

24. combination:
Assembly:
Put the bottom of the cake in the mousse ring, pour 1/3 of the mousse batter

25. Spread the apples one by one for 20 hours, then pour in the remaining mousse paste

26. After refrigerating for 2 hours, put the chilled crumbs on the surface

27. Remove the mold and sieve the powdered sugar, and you can enjoy it right away!

Tips:
A total of 4 layers, in the order of 20 hours of apples, biscuits, cake bottoms, and mousse paste, make them one by one, and then combine them! It's not complicated!