Super Fragrant Caramel Almond Crunch
1.
Prepare the ingredients for the bottom of the cake
2.
Prepare filling materials
3.
First make the bottom of the cake: put the butter in a basin and mix well after softening
4.
Add the granulated sugar and stir in one direction evenly
5.
Add a few drops of vanilla extract and mix well
6.
Add the eggs in two portions, stirring well each time
7.
Sift in low-gluten flour
8.
Stir evenly
9.
Wrap the 9*18 mousse mold with a layer of tin foil
10.
Put the dough into the bottom, compact it with your hands, and make some small holes in the bottom with a toothpick
11.
Put it in the preheated oven, the middle layer is 180 degrees, bake for about 10 minutes, and the surface will be slightly yellow.
12.
To make the filling: Put maltose and honey in a small pot. Add whipped cream
13.
Finally add the butter and confectioner’s sugar and heat it over a low heat until it starts to boil. Add almond slices, continue to cook for a few minutes on low heat, until the soup is dry
14.
Ready to bake the bottom of the pie
15.
Pour the cooked almond filling on the pie crust and spread evenly with a spatula
16.
The delicious caramelized almonds are crispy out of the oven, let cool and cut into pieces before use
Tips:
1. After cooling, cut into pieces and taste, the taste will be crisp and loose.
2. Almond slices do not need to be roasted in advance and can be used directly.
3. When cooking caramelized almonds, if you stir them frequently, the slices of almonds will be broken into dregs, so you need to mix them lightly.
4. Be sure to put tin foil on the mousse mold so that it is easy to take out.
5. I use a PE5389 oven, please adjust the baking temperature appropriately when you use other brands of ovens
