CookEat Recipe
Eugenies Almond Cakes
Small almond and Curaçao cakes baked in tartlet moulds, unmoulded and lightly dusted with vanilla sugar.
Method
Steps
Step 1
Heat a conventional oven to 350°F. Lightly butter six small metal tartlet moulds and set them on a baking tin.
Step 2
Plunge the three ounces whole natural almond kernels into boiling water for three minutes. Drain, let them become safe to handle and slip off their brown skins.
Step 3
Put the skinned almonds in a mortar with one tablespoon cold water and two ounces of the caster sugar. Pound to a fine paste.
Step 4
Add the remaining ounce caster sugar and one whole raw egg, and mix with a wooden spoon. Add the second whole raw egg and mix for two minutes. Separate a third shell egg, keeping its white out; add its yolk to the paste and mix again.
Step 5
Add the one and a half ounces flour, half saltspoon salt and tablespoon Curaçao liqueur. Mix well for five minutes.
Step 6
Divide all the mixture among the six buttered moulds and bake on the tin for about fifteen minutes as a guide. Continue until the cakes are lightly browned, firm and fully baked in the middle, and their centres reach at least 74°C.
Step 7
Remove and unmould onto a dish. Dredge a little finished vanilla sugar over the cakes, leaving any whole vanilla pods in its storage container, and serve promptly.
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