Ingredientes para 1890 Cream Cake
- 10 egg whites, 3 egg yolks
- 1 ½ cups (300g) powdered sugar + 1 tablespoon (15g) powdered sugar
- 1 cup (120g) all-purpose flour
- 1 heaping teaspoon cream of tartar
- ½ cup (120ml) heavy cream
- 3 egg yolks
- 1 ½ cups (300g) powdered sugar for cake + 1 tablespoon (15g) powdered sugar for filling
- 1 teaspoon cornstarch
- 1 tablespoon milk
- 1 cup (140g) blanched almonds (½ cup (70g) finely chopped, ½ cup (70g) halved)
- Icing (quantity not provided; use preferred recipe)
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Cómo preparar 1890 Cream Cake
- Preheat your oven to 350°F (175°C).
- In a large bowl, beat 10 egg whites until stiff peaks form. Gradually add 1 ½ cups (300g) powdered sugar and 1 cup (120g) all-purpose flour, which has been sifted with 1 heaping teaspoon cream of tartar. Gently fold until just combined. Do not overmix.
- Pour batter into greased jelly pans.
- Bake for approximately 30-40 minutes, or until a toothpick inserted into the center comes out clean. (Note: Baking times may vary depending on your oven. Check regularly after 30 minutes).
- While the cake layers bake, prepare the cream filling: In a saucepan, combine ½ cup (120ml) heavy cream, 3 egg yolks, 1 tablespoon (15g) powdered sugar, and 1 teaspoon cornstarch. Whisk the cornstarch smoothly with a tablespoon of milk before adding.
- Cook over medium heat, stirring constantly, until the cream thickens. (About 5-7 minutes).
- Remove from heat and stir in ½ cup (70g) blanched and finely chopped almonds.
- Once the cake layers are cool, assemble the cake by layering them with the almond cream filling.
- Frost the cake with a layer of icing. (Recipe not provided in original text, use your preferred recipe)
- Decorate the top of the cake with the remaining ½ cup (70g) almonds, halved.
Nutrition Information (Approximate per serving)
Sodium
66 g
Sugar
494g
Fat
290g
Carbs
88g
