Almond Crema Recipe

I started this recipe a week or so ago and made a few modifications along the way and now I'm quite happy with it.

It consists of an almond frangipane base which is filled with a Spanish style crema (custard) and finally it's served up with salted caramel ice cream and some spun caramel sugar.

Almond cake

• 300g ground almond
• 280g sugar
• 150g flour
• 290g butter
• lemon zest
• tsp vanilla
• 4 large eggs

1. Mix almond, sugar, flour, lemon zest and vanilla in a bowl.
2. Melt butter to almost liquid and add to the bowl.
3. Whisk all together
4. Add eggs one by one, still whisking until everything is combined.

Crema

• 500ml milk
• 1 cinnamon stick
• 1 lemon rind
• 125g sugar
• 4 egg yolks
• 40g corn flour

1. Heat milk, cinnamon and lemon rind to almost boiling, and remove.
2. Whisk egg yolks and sugar.
3. Add a little cold milk to the corn flour, then add to the eggs.
4. Slowly add the warm milk to the egg mix.
5. Bring back to a medium heat, whisking constantly.
6. Once you have a thick custard, remove from heat and let cool.

To put everything together, use a silicone mold. Mine is 10cm diameter. Fill the bottom with almond mix (piping bags help).
Then add a layer of crema, not all the way to the edge. And top with more almond mix. You can use a warm knife to spread it out.

Top with flaked almonds and bake at 175°C (357f) for 16 mins until lightly browned.

The spun sugar is simply, melted, but cooling, sugar, dip a whisk in and spin the handle between your hands. Not recommended for beginners. Start slowly if you try this!