The classic almond cake, bridal, wedding, whatever you want to call it, but always a fine bite that never goes out of style.


6 fat eggs.

250 grams ground almond.

200 grams of sugar.

1 tablespoon cornstarch.

TRICK: 2 tablespoons of angel hair.

Separate the six whites from the yolks. We mount the whites to the point of firm snow.

Add the egg yolks to the dough, lowering the intensity of the batter, then add the ground almonds, beat gently and finally add the cornstarch, using gentle movements so that the dough does not fall. And here comes the little trick, to this paste we add 2 tablespoons of angel hair. This will make the dough have a juicy touch that will give it moisture, without the need to bathe it with syrup, as is usual, and also when they try it, everyone asks what it has, because the hair is lost when cooking, but it gives it a touch special and delicate, very rich.

Pour the preparation into a mold, covered with baking paper, tap the mold a few times, so that the bubbles that have formed rise to the surface.

We put it in the preheated oven, 180 degrees, heat up and down for about 40 minutes. Then you can cover it with meringue, with egg yolk cream, with icing sugar, as you like, or without anything, which is already very good.

I hope you like it.

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