DIY caramel almond cake. The sweet caramel paired with the rich and fragrant almonds and dried fruits is like a strong love, with endless aftertaste.
Caramel Almond Crisp
Materials:
Shortbread base: 110g butter, 70g powdered sugar, 2 egg yolks (small), 230g cake flour
Caramel almonds: 60g butter, 80g caster sugar, 30g maltose (you can use honey instead), 30g honey, 30ml whipping cream, 100g almond slices (you can also add various dried blueberries, dried cranberries, raisins, etc. , just cut it into small pieces in advance)
How to do it:
1. Soften butter at room temperature, beat lightly and fluffy, add powdered sugar, beat until fluffy and white in color;
2. Add the egg whites one by one and continue beating until even and the volume becomes larger (add another one after it is completely absorbed);
3. Sieve in the low fraction, mix it first using the cutting and mixing method, and then mix it into a ball;
4. Put it into a plastic bag and refrigerate it for 1-2 hours;
Caramel Almond Crisp
5. After taking it out, roll out the dough, spread it in the mold, and poke holes with a fork;
6. Preheat the oven to 180 degrees, middle rack, and bake for 20 minutes
7. Heat all the caramel almond ingredients except the almond slices over medium heat, stirring while heating; 8. Cook to 115 degrees (slightly starting to boil) and turn off the heat. Continue stirring (at this time, there are bubbles in the thick state of brubru);
9. Add almond slices and dried fruits, mix well.
10. Pour the caramelized almonds onto the baked shortbread, smooth the surface and shake it gently a few times;
11. Oven at 180 degrees, middle level, bake for about 25-30 minutes, when the surface turns brown
12. Take it out and let it cool until the caramel on the surface hardens. Invert it while it is still hot. Use a knife to cut directly (press the knife to the bottom, do not cut back and forth), and enjoy slowly!
