I used the recipe found on David Lebovitz's website and the cake was delicious. I garnished with a simple dusting of powdered sugar and toasted almond slivers. Does not need to be modified at all. It was my first time working with almond paste (I used the Odense brand) and I had a difficult time breaking it up into small pieces. Anyone have any suggestions? Another question, completely off topic...has anyone tried the silicone rolling pins? Any good?http://davidlebovitz.com/recipes/almond_cake.html
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ISO: ISO hallie: Update on almond cake
- Thread starter audball
- Start date
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misplaced-in-az
Well-known member
I have a silicone rolling pin and really like it. I still have to flour it a little
but it works real well for me. I have a pretty pink one, purchased from QVC, when they first showed them. Now they are everywhere.
but it works real well for me. I have a pretty pink one, purchased from QVC, when they first showed them. Now they are everywhere.
michael-in-phoenix
Well-known member
I've made my own almond paste for years. Here's the REC: Homemade Almond Paste
From Bernard Clayton's New Complete Book of
Breads:
Almond Paste
1 1/2 cups whole blanched almonds
1 1/2 cups sifted confectioners' (powdered)
sugar
1 egg white
1 tsp. almond extract
1/4 tsp. salt
To make the paste, grind the almonds, a
portion at a time, in a food processor or
blender. Combine with the confectioners'
sugar, egg white, almond extract, and salt.
Work into a stiff paste. Refrigerate (or
freeze) in an airtight container or plastic
bag. The paste must be thoroughly chilled
before it can be rolled under your palms --
about 2 hours.
My notes: This stuff is really good. I
have used it for cookies, breads, etc., with
excellent results.
I have kept leftovers tightly sealed in
plastic wrap (press ALL the air out!), and
then placed inside a freezer bag. Keeps
frozen for months!
Michael
From Bernard Clayton's New Complete Book of
Breads:
Almond Paste
1 1/2 cups whole blanched almonds
1 1/2 cups sifted confectioners' (powdered)
sugar
1 egg white
1 tsp. almond extract
1/4 tsp. salt
To make the paste, grind the almonds, a
portion at a time, in a food processor or
blender. Combine with the confectioners'
sugar, egg white, almond extract, and salt.
Work into a stiff paste. Refrigerate (or
freeze) in an airtight container or plastic
bag. The paste must be thoroughly chilled
before it can be rolled under your palms --
about 2 hours.
My notes: This stuff is really good. I
have used it for cookies, breads, etc., with
excellent results.
I have kept leftovers tightly sealed in
plastic wrap (press ALL the air out!), and
then placed inside a freezer bag. Keeps
frozen for months!
Michael
tammyarcadia-ca
Well-known member
Love love love my silicone rolling pin, mine is the "log" kind
not the one with ball bearings and handles- AND.....its Pink!!!!
Ya gotta love it!
not the one with ball bearings and handles- AND.....its Pink!!!!
Ya gotta love it!