Benedictine Amandine

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Benedictine Amandine

Benedictine Amandine






Ingredients
Number of persons
-
6
+

125 g butter

4 eggs

150 g almond powder

100 g flour

175 g sugar

1/2 sachet of baking powder

4 tablespoons of Benedictine





Preparation
TOTAL TIME: 1H20
Preparation time: 20 min
Cooking time: 1 h
Step 1
Melt 100 g of butter in a bowl placed in a bain-marie.
Step 2
Remove from the heat, add the caster sugar and vanilla sugar, whisk in the eggs one by one, beating well.
Step 3
Then add the almond powder, flour and baking powder in rain, then add the almond powder, flour and baking powder in rain, then add the almond powder, flour and baking powder in rain, then add the almond powder, flour and baking powder in rain, then add the almond powder, flour and baking powder in rain, then add the almond powder, flour and baking powder in rain, then add the almond powder, flour and baking powder in rain, then add the almond powder, flour and baking powder in rain, then add the almond powder, flour and baking powder in rain, then add the almond powder, flour and baking powder in rain, then add the almond powder, flour and baking powder in rain, then add the almond powder, flour and baking powder in rain.
Step 4
the Benedictine, without ceasing to whip vigorously until a
Step 5
homogeneous paste.
Step 6
Preheat the oven to 200°C (th. 6).
Step 7
Grease a cake pan with the remaining butter. Pour the dough into it and put it in the oven for 1 hour.
Step 8
Let cool before unmoulding the cake on the serving dish.
Step 9
Serve it with custard.
Author's note
To prevent the cake from discoloring too quickly, cover it with aluminum foil during baking.

I add my grain of salt



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