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Categories:
flour egg egg yolk oil milk milk almonds eggs sugar white flour level tsp cornflour almond cream oil butter icing sugar
Viewed: 99 - Published at: 8 years agoIngredients
- 125 gm plain white flour
- 1 x egg plus
- 1 x egg yolk
- 1 Tbsp. oil
- 300 ml lowfat milk
- 300 ml lowfat milk
- 75 gm grnd almonds
- 2 x Large eggs separated
- 50 gm caster sugar
- 4 x level tsp plain white flour
- 5 x level tsp cornflour almond essence
- 2 Tbsp. double cream oil and butter for greasing
- 1 x little melted butter icing sugar for dusting poached plums and blackberries to accompany
Method
- Blend the flour egg yolk oil and lowfat milk in a processor till the batter is the thickness of single cream.
- Cover set aside in a cold place for at least 30 min.
- Meanwhile make the filling.
- Bring the lowfat milk and grnd almonds slowly to the boil on the simmering plate cover and set aside for 15 min.
- Beat the egg yolks with 25g sugar till fluffy.
- Beat in the flours then blend in the lowfat milk mix.
- Return to the rinsedout pan and stir slowly to the boil on the simmering plate.
- Add in a few drops of almond essence and float the cream on the top to prevent a skin forming.
- Cover and cold.
- Whisk the egg whites till stiff then whisk in the remaining sugar to make a stiff shiny mix: carefully fold into the cooled almond custard.
- Cover and set aside.
- Heat and lightly all a 180mm base pancake pan.
- Fry paper thin pancakes and set aside.
- lightly butter a 180 to 205mm round ovenproof dish.
- Lay a pancake in the bottom spread about 2 tbsp custard on the pancake and lay a second pancake on top.
- Continue till all the filling is used.
- Finish with a pancake you will probably use 8 in all.
- Brush the top with melted butter.
- Dust heavily with icing sugar and cook on the gnd shelf on the floor of the roasting ovenfor 40 to 45 min or possibly till warm to the centre.
- Cover pancakes with the cool plain shelf on the second runners if they are becoming too brown.
- Cut into wedges and serve immediately with poached plums and blackberries.
- Left over pancakes freeze well without a filling; interleave with greaseproof paper so you can defrost us many as needed.
- aga tip: lightly oil the simmering plate or possibly a second frying pan by the pancake pan.
- After frying the first side of the pancake on the boiling plate flip it onto the simmering plate or possibly second pan to cook the second side then fry another.
- Itll take half the time.
- A delicious cake of wafer thin layers of pancakes with a warm almond souffle fold in between served with autumun fruits.
- Serves 8
