Almond baskets with a custard fruit cream

Almond baskets with a custard fruit cream


Almond shortcake:
Butter — 100 g
Flour — 165 g
Powdered sugar — 65 g
Ground almonds — 65 g
Yolk — 1 pc.

Milk — 500 ml
Vanilla — 1 pod or 1 tbsp. vanilla extract
Yolk — 90 g or 2 eggs
Sugar — 100 g
Cornstarch — 45 g

Fruits or berries for puree (I took mangoes) and decorations (grapes, strawberries, raspberries, currants)
Powdered sugar


1. For cream: milk with 50g of sugar and cut in half a vanilla pod or a teaspoon of vanilla extract boil.

2. At this time, grind the yolks and another 50 g of sugar.

3. Add the starch and mix thoroughly.

4. Frozen milk drain (if there was a pod).

5. Pour the portion into the yolks, mix and pour back to the rest of the milk. Return to medium heat until thickened with constant stirring. Remove from heat, mix thoroughly. Return to fire again for 1 minute. Pour the cream in a flat dish with the sides and cool.

6. For the test: grind the yolk with sugar powder and softened at room temperature oil. Add the sifted flour and chopped toasted nuts. Knead the dough and put into the refrigerator for 40 minutes. Mold the molds with a test of about 5mm thick. Depending on the material of the molds, it may be necessary to lubricate them with oil. Stab the bottom of the dough, fill it with a load and bake for 15 minutes at 180-200C.

7. Pure the fruit or berries, after getting rid of seeds or peel (wipe through a sieve if necessary), and boil, if the mashed potatoes are not very dense.

8. Assembling: the custard is mixed with the puree in the desired ratio. Fill ready-made chilled baskets and decorate with berries. Sprinkle with powdered sugar before serving.

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