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This cake is a cake covered with a delicious layer of almonds, butter and sugar that give it a very rich crunchy touch.
It is very simple to do and the result is great. Part of the butter seeps into the cake and adds juiciness. The almond layer it is very sweet and gives it a delicious flavor.
The first time I did it almost disappeared at the time to remove it, the truth is that we all like it a lot.
I use almond raw whole and grind it a little, trying to make large pieces. If you like them smaller, you can crush more or buy the bags of almonds crushed into small pieces.
More information - Lemon almond butter crust cake
Adapt this recipe to your Thermomix® model
But what a cake sweetie! It's a delight.
What a pineapple that has …….
Delicious cake.
A kiss
Delicious biscuit with what I like the confectionery soon I will make it a suludo
The truth is that everything you do looks great
Delicious almond cake that I love. I'm going to try it next weekend.
Buenisimaaaaa looks ummmm .. with how rich the almonds are. . This one falls on the weekend. Thank you
Ainssss that it has to be delicious. I ate a piece right now for a snack hehe!
Thank you for all your work, you are great.
A kiss!!
Thank you very much Delfi!
Recently in a Thermomix cooking class and those in charge of giving the class told us that they were not sure if the sweetener was used to make long-term preserves (when they are put in the pot), since sugar is a preservative. Have you heard of this?
Also, another curiosity is that I bought the Lidl refrigerator and the instructions say something like that if the ingredients are fresh, the ice cream should only be kept in the freezer for a week, or I have read it wrong or it is very rare, no ? I'll look at it again ...
I would love for you to continue putting recipes for ice cream, cuttlefish, cream, vanilla…. If it's fruit, I imagine it can be made the same as the strawberry one (by the way, great!), But if you didn't want to freeze the fruit, what would it be like?
Since I am “pedigueña”, another recipe that I would love would be squid in its ink, I am fought with this recipe
Thank you very much for all your effort girls!
Hello Mari, to make ice cream and not consume it at the moment it is not necessary for the fruit to be frozen. I believe that once frozen it lasts a long time and not just a week. Regarding the sweetener, I really don't know. Greetings and thank you very much for seeing us.
Hello ..
You can context me a question that I have with the puff pastry stuffed with pork tenderloin, is that I want to make it this weekend please, this cake looks great. Thanks for everything.
After seeing this recipe and right now I get to work because it looks great. Thank you very much for the recipes you send.
I hope you like it, Marilo! You will tell me. All the best.
Hello girls, I love your recipes. The cupcakes are my downfall. I wanted to ask you if the sponge cakes or cake like this one so rich it is necessary to put cream on it? Is it possible to substitute it for milk or not to put it? Thank you very much, the web is great I love it
Hello Marta, the cream gives you the necessary fat, but they also go well with sunflower oil. Try and tell me. All the best
Hello everyone !!!!!!!!!!! Thank you for your magnificent recipes, I wanted to ask you how to make a delicious pine nut cake… my nephew asked me for it and I would like to make it! Thank you very much.
Hello Elena, the truth is that I have not made pine nut cakes, but I think I could make this one just the same by substituting almonds for pine nuts. All the best.
Hello! This cake can be opened and put some filling? If so, which one and when? Kisses
good!!! I love your blog and finally today I have been encouraged to try, and I have made this recipe, but I don't know why it has not turned out well 🙁 the cake has bid more for the center, and when it comes to putting the cover I have been left with Liquid butter on the edges, and after taking it out of the other, there was a lot of butter left over, I have the liquid butter on the edges, now I'll see how I fix it: S
Hello imma, when the cakes grow a lot from the center, they have a lot of temperature.
Hello Elena, I have tried to make the cake but it has turned out fatal, first the cake has grown a belly and when placing the almond it has not been beautiful or uniform and then the butter has remained like liquid on the sides, until it has cooled and the sponge cake has absorbed it, I have not tried it to see if it has come out rich, but it has an ugly presence, I would like to know what I have been able to do wrong. Thanks and regards
This cake has a pint, ummmm, I'm going to make it, thank you very much for the recipes I want to make them all… ..
Hello, today I made this recipe and I will tell you what happened to me. When I put the butter on it, it has been strained down the edge and a tremendous smoke has started to come out ... It has even left a stain on the glass where the mold was resting. Once the cake has been removed from the mold, I have seen that almost half of it has burned underneath and the mold has been "churruscaito" in that area. I would like to know why that happened, because the cake is very good, especially the top of the almonds and I would like to repeat it, but not at the cost of another mold.
Thank you
I have co-workers crazy about the biscuit. the truth is that everyone loves it. this one, very good, it's worth doing the truth. very good!!
How good Eltortilla! The truth is that it is an incredible cake. I always do it ... it lasts so little ... Thank you for your comment and for following us daily!
Hello Elena, could it be done the day before or would I lose a lot?
Hello Isabel, perfectly! It will look great from one day to the next. Now in summer, as it is very hot, I recommend that after the first 12 hours, you store it in the fridge. You will see how delicious. Thank you for your message and for following us !!
Thanks Irene, greetings