| Time | Servings | Difficulty |
|---|---|---|
| 00:45 | 6 | Medium |
Introduction
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Le Russe is a cake made up of 2 soft biscuits reminiscent of macaroons and a layer of praline buttercream to die for. I got to see this cake on multiple levels as well, which can’t be bad either…
The extra thing:
- In principle, the biscuit is sprinkled with a little icing sugar before putting it in the oven. It gives it a little crunch. Well, I admit I didn’t think of it at all, but it was really good without it, and quite sweet too.
Ingredients
|
Biscuit
|
|
| 60g ground almonds | |
| 60g icing sugar | |
| 25 g flour | |
| 25 g sugar | |
| 40g milk | |
| 250 g egg whites | |
|
Praline butter cream
|
|
| 2 tbsp praline paste | |
| 1 tbsp water | |
| 120g egg yolk | |
| 125 g butter pommade | |
| 125 g sugar | |
|
Icing
|
|
| 3 tbsp icing sugar |
Instructions
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1
Finished
|
Prepare the cookiePreheat the oven to 180°C and line a baking sheet with parchment paper.
In a bowl, pour the ground almonds, icing sugar, milk and flour. Mix with a spatula to obtain a homogeneous mixture. |
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2
Finished
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Whip the egg whites until stiff, pressing them down with the powdered sugar.
When the meringue is ready, gently fold it into the batter using a spatula several times. |
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3
Finished
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Then pour the biscuit mixture onto the baking sheet and smooth with an angled spatula.
Bake for about 10 minutes the biscuit should not be too dry and should retain its softness. Let cool on a wire rack and set aside. |
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4
Finished
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Prepare the praline buttercreamPour the egg yolks (preferably at room temperature) into the bowl of a stand mixer. To book.
Cut the butter into small pieces, set aside. |
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5
Finished
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Pour the powdered sugar and water into a saucepan, bring to the boil and cook to 121°C.
When the syrup is cooked, operate the robot at low speed and pour gently on the walls of the robot tank. |
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6
Finished
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When the sugar is incorporated into the yolks, increase the speed until the mixture is completely cooled.
Then add the butter in pieces. The cream obtained must be very smooth, then add the praline paste and continue beating until you obtain a homogeneous cream. To book. |
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7
Finished
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Dress the cakeCut the biscuit into 2 equal rectangles and place them on a serving platter or wire rack.
Place the buttercream on a rectangle. |
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8
Finished
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Smooth with an angled spatula and place the other rectangle on top.
Press down lightly with your hands and refrigerate for 120 minutes. |
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9
Finished
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Even out the edges then dust with icing sugar in a sieve.
To serve. |
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