Greek Almond Cream Cake: Tourta Nougatina
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- Опубликовано: 29 фев 2024
- Print this recipe here: www.dimitrasdishes.com/greek-...
Ingredients
For the Cake:
2 cups (200g) almond flour
1/2 cup (75g) all-purpose flour
1/2 teaspoon baking powder
2 tablespoons cornstarch
1/4 teaspoon salt
6 eggs, separated
1 cup granulated sugar
1 tablespoon light olive oil
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
The Pastry Cream:
4 cups (1liter) whole milk
1/2 cup (80g) corn starch
1 and 1/2 cups (375g) granulated sugar
1/4 teaspoon salt
6 egg yolks
1/2 cup heavy cream
2 teaspoons vanilla extract
For the Whipped Cream:
4 cups (1 liter) heavy cream
1 cup confectioner's sugar
2 teaspoons vanilla extract
1 teaspoon pure almond extract
The Syrup:
1/2 cup water
1/2 cup granulated sugar
1/2 teaspoon almond extract
The Garnish:
200 grams toasted flaked almonds
optional: Maraschino cherries
Instructions
Make the Cake:
Preheat the oven to 350 °F, 180 °C.
Grease 3 (8-inch round) baking pans and line them with parchment paper.
Combine the almond flour, cornstarch, flour, and salt in a bowl and whisk together.
In the bowl of a tabletop mixer fitted with the whisk attachment add the egg whites. Save the yolks in another bowl.
Whip the whites on high speed until they get frothy and slowly add half od the sugar. Whip until a stiff meringue forms. Transfer to another bowl.
Add the yolks to the mixer with the sugar, vanilla, and almond extract and whip on high speed until thick and creamy. Slowly fold in the meringue and then on low speed add the flour mixture in a few batches until incorporated.
Divide the batter between the 3 prepared pans and bake on the center rack for 10-15 minutes. They are ready when springy to the touch and a toothpick inserted into the center of the cakes should come out clean.
Run a knife around the edges of the cakes to release from the sides of the pans and set aside to cool completely.
When cool, either remove the cakes from the pans (discard the parchment) and wrap them in plastic to freeze or set aside to decorate.
Make the Pastry Cream:
Pour the milk into a saucepan with half of the sugar. Heat until scalding hot.
In a bowl, add the yolks, remaining sugar, cornstarch, salt, and cream and whisk together until smooth. Slowly add the hot milk to the eggs while whisking and return everything to the pot. Cook over medium heat, whisking constantly until thickened. Remove from heat and add the vanilla. Whisk together and then pass it through a strainer into a bowl. Cover with plastic and chill in the refrigerator.
Make the Syrup:
In a small saucepan add the sugar and water and bring to a boil. Once the sugar has dissolved remove from heat and add the almond extract. Set aside until ready to use.
Make the Whipped Cream:
In the bowl of a tabletop mixer fitted with the whisk attachment, add the cream,sugar, vanilla, and almond extract. Begin whipping over low speed and once it thickens increase the speed to high. Beat until the mixture is thick and creamy. Over-beating will cause the cream to split.
Make the Bavarian Cream:
Place 2 cups of pastry cream in a bowl and add a cup or two of whipped cream to it. Whisk together until incorporated.
Assemble the Cake:
Fill a large pastry bag fitted with a star tip attachment with whipped cream.
Place an almond cake layer onto a golden cake board and then brush the cake layer with the syrup. Pipe a circle of whipped cream around the edges of the cake and then fill the center with the with half of the Bavarian cream. Place another cake layer on top, pipe a circle of whipped cream around the edges of the cake and then fill it with the with the remaining Bavarian cream.
Place the last cake layer on top and brush it with the remaining syrup and frost the cake with the whip cream. Press, sliced almonds around the sides of the cake. Pipe whipped cream rosettes over the top of the cake decorated with maraschino cherries or with sour cherry preserves. chill the cake in the freezer for 30 minutes or in the refrigerator for a few hours until it sets. Serve with Greek coffee enjoy.
Kali Orexi!
Notes
Make Ahead Instructions:
The Cake Layers can be baked and frozen for up to a week or two. Once they've been baked and cooled, remove them from the pan, discard the parchment paper and wrap them in plastic then freeze.
The syrup can me made 3-4 days ahead of time, stored in a jar in the refrigerator.
The Pastry cream can be made 3-4 days ahead of time and refrigerated.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
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Хобби
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There goes my diet.
haha!!
And mine!!! 😂😂😂😂
😄😄😄
I make a good almond cake, but then she said "whipped cream frosting".....sigh...
Waaahaaahaa!
I've gained weight just looking at it. 😂
I love that you always give instructions on how to freeze/if it's possible
I learned most of those tricks running a bakery/Greek restaurant. Glad I can pass them on to you :)
@@DimitrasDishes well, they're appreciated!
Thank you for your Greek hospitality!♥️
You are amazing! This looks delicious.👍🏼
It will be a go to birthday cake for years to come.😋
Thank you! 🤗🥰
Hope you like it!
Beautiful, stunning greek almond cream cake !!!!!!!!!!!!!!!!🍰🎂🍰🎂
🤩🤩🤩 WOW! I am sooo making this cake-first for myself. (My family locks horns when it comes to any kind of almond dessert 🧁) Then I’ll make one for Sunday dinner and watch them fight over who gets the last piece. 😂
FYI, Mommy always gets the last piece😋.
lol!! I hope that you all love this one :)
Hello Dimitra
You make every mouthful a delight. Wholesome & true. The real deal . Thank you . Sydney. Australia 😊
Wow, thank you!
That cake looks absolutely amazing 😍 I could eat the Bavarian cream on its own 😂 I love the cake thank you ❤
that looks really good and i dont even do desserts
I absolutely love Greek food and u never disappoint with ur recipes! Thk u so so much for sharing these authentic recipes with the world ❤
Okay I’m definitely making this! 🌸🦋👏🏽
Awesome! This cake looks amazing, gonna make it soon😋! And it's sooo mouthwatering!🤤 Thank you very much Dimitra for your Greek hospitality and such amazing recipes!❤❤❤
Gorgeous cake! Thank you for sharing 😋
Ty sweet Dimitroula mou! Ill try to make this cake. Yummy
xxD
Thank you for sharing this cake recipe. Looks like a perfect cake to serve with Easter Brunch.🍰
That looks good.
Absolutely Devine!!!!!!
Thank you for sharing!!!!
Thanks for watching!
@@DimitrasDishes This hands down will be my Easter dessert!!!
Can you please do more cakes i love this one❤
This is wonderful! Love your videos; you are a great chef & good teacher
Looks delicious 😊
Beautiful
Thate cake beautiful and nice cake Emy Eisa
Ooo going to make this cake😀
Looks so delicious. You make it look so easy to make. Thank you. I definitely make it.
We have a saying in italiano - una faccia una razza. We say the Greeks are our grandparents. My Mammi made this for my birthday every year as a child 🥲
Correction: Mammi didn’t put simple syrup between the layers I need to try this!!!
Yummy 😋 😋 ❤
Can you teach us how to make the almond cookies!!! Half moon 🌕 ones
Dear Dimitra, your videos are always inspiring and I always save them and try to cook/bake most of the time. I have a grand daughter that has various nutritional demands, so I try to bake for her cakes with higher protein and general nutrition. She does not eat frostings of any kind unless is Nutella. I was wondering if this cake mixture will behave well as cupcakes. It is very high in protein which she lacks as she does not eat meat, beans, nuts ets…. Your cake is high in so many ingredients and not too high in sugar. Can I have your thoughts please 🌷🧁🌷 Maria
Thank you for making this video
What if we want chocolate one??
The cake is beautiful, but I thought Bavarian Cream always has gelatine as a stabilizer, no? I appreciate your posting this recipe, as it will challenge my veganization skills!
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Nice cake but l think you don't need sugar in the cream it's full of sugar
Shhhhhh
HOLLOW LONG TIME
The cake looks very promising in taste and presentation but please stop using so much cling film, so bad for our planet earth. Place the layers in a plastic reusable container with a lid, separating with baking parchment . Thank you for the recipe 🇬🇧🇬🇧
Cling film contributes far less plastic to the environment than other types of plastic. Maybe you shouldn't use your "plastic reusable container," either, since it will eventually end up in a landfill.
Actually, cigarette filters are the worst, because they contain plastic fibers, along with plastic beverage bottles and caps, grocery bags, plastic straws, and the plastic packaging that wraps our grocery store purchases. Add the Styrofoam cups and other types of disposable containers, and cling film used in the home hardly even counts.
@@kathleenstoin671 Well said. ☺️
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