Picnic desire: snacks with almond cream.

 it’s a recipe by Ricette da Coinquiline – ricettedacoinquiline.wordpress.com

When I read this month’s theme, picnics, I have to be sincere: I was panicked!

Luckily, Macchia came to the aid, Macchia is my great photogenic dog who started laying in my photographs – now with a muzzle, now with his mouth – and managed to give me a good idea: why stop at the outside picnic? We do both! And so on Pinterest I searched the word “indoor” next to “picnic” and found out that around there are a bunch of beautiful ideas for when it’s raining or cold, but the desire to eat on a sunny deck Is so much!

Also, among the ingredients I used almonds and flour: and what’s better about the use of flour and almonds of Dispensa dei Tipici managed by Nico?

Ingredients:

x9 snaks

For the dough:

4 eggs
100 gr of soft wheat flour
100 grams of white sugar

For the cream:

2 egg yolks
50 grams of sugar (2 spoonfuls filled)
Some drops of vanilla essence
30 gr white flour (1 spoon filled)
3 tablespoons filled with almond flour *
250 ml of milk
1 tablespoon filled with neutral yogurt

For decoration:

25 gr almond blades

Preparation time:

30 minuts

Cooking time:

15 – 20 minuts

Cooling time:

30 minuts

Preparation:

For the dough.

Turn on the oven to 160°.

With the planetary or electric shaker, pour eggs with sugar and salt pinch until they have tripled their volume – it will take about 10 minutes. They will have to be beautiful bubbly and fluffy.

Then combine the fine flour, mixing gently.

Pour the dough into a 26 × 35 pan covered with baking paper and bake for 15 minutes – or until it is dry (toothpick test) – then turn it off and cool completely.

For the cream.

In a saucepan, beat the eggs with the sugar and the vanilla essence until you get a clear color. Combine the flour and the almonds and, little by little, the cold milk. Place them on a low heat and, always stirring, let it boil for at least 5 minutes. Turn and work until the cream has become smooth, hard. If the appearance seems too liquid, add another spoon of flour and mix to make the lumps disappear. To give a more delicate color, if you feel too light, you can add a bit of turmeric. Cool the cream, stirring occasionally to prevent the film from forming. Now combine a spoonful of yogurt and mix.

Snacks assembling.

Take the sponge cake, finish the edges and cut off strips about 3 cm wide and 24 cm long; Then cut each strip into three pieces long 8 cm each.

Take a rectangle, stuffed with abundant custard cream (2 tablespoons), then position over a second rectangle and spread over a cream veil again; it will serve as a glue for the almond blanks.

Proceed until the cakes are full, then decorate them with almond blanks and finally place them on a plate and let them rest in the fridge for at least 30 minutes.

The cakes are ready to be closed in a piece of paper oven and brought with you around! I recommend you put them in the fridge bag.

Almonds flour:

you can get the almond flour even by weighing the same amount into already shelled almonds and then shredding them in powder with a kitchen robot.

photo by Ilaria from ricettedacoinquiline.wordpress.com