February – the month of masquerade, but also the month of love. Valentine’s Day is not so important to me, but I like to get a bouquet of flowers and make a special dessert (with lots of chocolate or heart-shaped). There are already a few Valentine’s suggestions on the blog, and today I’m bringing you a juicy blend of almonds and chokeberries.
120 g of sugar
150 g of finely ground almonds
1 teaspoon baking powder
Mix the egg whites in the snow, and in another bowl, mix the egg yolks with the sugar. Add the vanilla paste, baking powder and ground almonds and mix until the ingredients are combined. Mix two tablespoons of egg whites, and mix the remaining snow carefully with a fork. Pour the mixture into a rectangular mold lined with baking paper and bake for about 20 minutes in an oven preheated to 170 ° C until the surface gets a nice color (check with a toothpick if the biscuit is baked). When the biscuit is baked, leave it in the mold and start preparing the cream.
Make 600 ml of iced tea. Mix the pudding and sugar with 50 ml of iced tea, then pour this mixture into the boiled liquid and stir with a whisk until the mixture thickens. Pour the hot mixture immediately on the baked biscuit, regardless of whether the biscuit is hot or cold. When the cream has cooled, you can immediately cut the cake or put it in the fridge overnight. Cut with a heart-shaped cutter, sprinkle the edges with ground almonds or garnish with whipped sweet cream.