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Almond Cakes & Desserts

 Almond Ricotta Cake

 Apple Feuilletine

 Apple Tatin

 Apricot Tatin

 Banana Petit Beurre

 Chocolate "Pain de Gênes"

 Mohr im Hemd

 OPERA Green Tea

 Pear Bourdaloue

 Pear Clafoutis

 Pear Tart Bourdaloue

 Pear William

 Pineapple Jalousie


 Puddings with Almonds

 Raspberry Petit Beurre


 | The Cake  |


- 625 gm Whole Blanched Almonds

- 165 gm AP Flour

- 17 Lemon Zest

- 265 gm (15) Lemon Juice

- 565 gm Butter

- 625 gm Sugar

- 300 gm Egg yolks

- 450 gm Egg Whites

- 750 gm Fresh Ricotta Cheese

Grind Almonds in Robot-coupe Blender

In same blender , over the coarsed chopped almonds , add the AP Flour , zest , Butter  and Sugar .

Whip Whites separately to soft peak.

Whisk together Ricotta cheese and Lemon juice .

Pour the mix into cake molds, to the top.

Bake at 325 F for30 to 40 minutes , depending on the size of mold(s) ; until a cake tester comes out clean .