Desserts

Ice cream and almond cake with thermomix

Ice cream and almond cake with thermomix

Thinking and thinking a little about desserts, sweets, cakes, creams and at what time of the year it is better to prepare one or the other and also to vary a little for our recipe book today we will show you an unforgettable ice cream and almond cake with thermomix.

Ice cream and almond cake with thermomix

Ice cream and almond cake with thermomix

Ice cream and almond cake with thermomix

Ice cream and almond cake with thermomix

Califica esta receta
6 calificación(s)
Recipe by: karen
Categoría: Desserts
Cuisine: Spanish
Ice cream and almond cake with thermomix

Ingredientes

15 minutos
6
  • For the crocanti:
  • 250 grams of sugar
  • 300 grams of raw and skinless Almonds
  • For the filling and the base:
  • 80 grams of Maria-style cookies (gluten-free if you are celiac)
  • 500 grams of Cream with 35% MG
  • 370 grams of condensed milk
  • 30 grams of melted butter

Preparación

Cook
15 minutos
Ready in
15 minutos
  1. We begin the preparation of this must-have frozen cream and almond cake with thermomix, precisely with caramel and almond crocanti.
  2. Pour 250 grams of sugar into a very hot pan, and wait for it to turn amber or caramel but without burning.
  3. Once the sugar is caramelized, add 300 grams of raw and skinless almonds. Stir well.
  4. Pour this candy on a piece of nonstick paper or silicone blanket, let cool.
  5. Once the crunch is cold, add it to the thermomix glass in pieces, program. 5 seconds / Speed ​​5.
  6. Remove the crushed crocanti and reserve in a container.
  7. In the same thermomix glass pour the Maria-style cookies to crush, program. 7 seconds / Speed ​​5.
  8. Once the cookies are crushed, add the melted butter, program. 5 seconds / Speed ​​3.
  9. Pour the cookie base into a cake pan, spread well throughout the base so that a uniform layer remains.
  10. On the other hand, wash and dry the thermomix glass well, place the butterfly on the blades and pour the cream, program. Speed ​​3.5
  11. You must be attentive to the cream and stop the thermomix if necessary before it is cut and damaged.
  12. Once the cream is assembled, add the condensed milk, program Speed ​​2.
  13. With this last step we get a sweet and creamy whipped cream.
  14. Pour half of the cream mounted on the biscuit base, add a little crocanti and add the cream again, smooth the surface well and sprinkle another crushed crocanti.
  15. Refrigerate the cake for at least 4 hours, be patient while waiting for this wonderful ice cream and almond cake with thermomix
https://thermomagazine.org/ice-cream-and-almond-cake-with-thermomix/



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