Almond cake with syrup and meringue
Ingredients
- 730g Almond cake premix (HOTELSA)
- 100g Meringue (HOTELSA)
- Slivered almond (HOTELSA)
For the Syrup:
- A glass and a half of water
- 200g Sugar
- A tiny bit of lemon peel.
- Half a stick of cinnamon
Manufacturingen breve
Almond cake
- Dissolve the 730g of premix in ½ L of water and beat them during 5-7 minutes.
- Put it in a baking pan until it reaches half the maxim capacity.
- Bake at 180 oC, 30-45 minutes depending on the pan size.
- Let it cool.
Meringue
- Dissolve the 100g of Meringue premix in 100mL of hot water and beat it with rods during 10 minutes.
Once the cake is cold, pierce it from all sides and bathe it with syrup. Decorate with meringue and the slivered almond. Brown it slightly in the oven during 5 minutes at 180 oC.
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