Alessandra Cake by Knam a special dessert that the master dedicated to his wife, a dessert rich in flavor with a balanced taste between shortcrust, cream, almond frangipane, and decoration!!!
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Always from master Knam I suggest these recipes:
Mocaccina Cake.
ALESSANDRA CAKE BY KNAM
The kitchen of ASI
- Difficulty: Medium
- Cost: Medium
- Preparation time: 45 Minutes
- Portions: 8 inch pan
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients ALESSANDRA CAKE BY KNAM
- 1 3/4 cups All-purpose flour
- 7 tbsps Butter
- 1/2 cup Sugar
- 1 small egg
- 1 tsp baking powder
- 1/4 tsp salt (1,5)
- as needed vanilla bean
- 1 cup Milk
- as needed vanilla bean
- 4 tbsps egg yolk
- 3 tbsps Sugar
- 2 tbsps Cornstarch
- 1 tbsp Rice flour
- 3 1/2 tbsps Butter
- 3 1/2 tbsps Sugar
- 3 tbsps Eggs
- 2 tbsps All-purpose flour
- 1/2 cup blanched almonds (chopped)
- 1/2 cup water
- 2 tbsps Sugar
- 1 tsp cornstarch
- as needed sour cherries
- as needed almonds (sliced)
Tools for ALESSANDRA CAKE BY KNAM
#ADV
- Mixing bowl
- Plastic wrap
- Saucepan
FOR THE PREPARATION OF THE ALESSANDRA CAKE BY KNAM
For the shortcrust pastry, mix the butter with the sugar and the seeds of 1/3 of a vanilla bean.
Add the egg with the sifted flour, baking powder, and salt.
Make a dough ball wrap it in plastic wrap and let it rest in the refrigerator for about 30 minutes.
To prepare the cream using the volcanic method, bring the milk to a boil with other vanilla seeds (just a few are enough to flavor the liquid).
In a mixing bowl, beat the egg yolks with the sugar using an electric whisk.
Then add the sifted rice flour with cornstarch.
Then pour the hot milk onto the mixture all at once, without stirring.
When the “volcano” develops, remove from heat and mix everything together.
Cool by placing a cling film in contact and then place the volcanic pastry cream in the fridge.
Now let’s prepare the frangipane cream by finely chopping the blanched almonds.
Cream the butter with the sugar, add the eggs gradually already slightly beaten with a fork.
Carefully combine with the spatula the all-purpose flour and the chopped almonds.
For the preparation of the gelatin, mix cornstarch and sugar in a small saucepan.
Slowly pour the water while stirring immediately to prevent “annoying” lumps from forming.
Bring to low heat, let it thicken, and gradually become transparent.
All preparations are ready, so let’s make the Alessandra Cake by Knam for real….
Roll out the shortcrust (about 1/8 inch thick) and place it in a buttered and floured mold, making sure to “rise” even on the edges.
Pour the frangipane cream on the shortcrust shell until about halfway up the sides of the cake pan.
Roughly chop the sour cherries and spread them over the frangipane, leveling the layer well.
Mix the remaining frangipane with the volcanic cream and then pour everything over the chopped sour cherries.
Then decorate the surface of the Alessandra Cake with sliced almonds.
Bake in a preheated oven at 350°F for about 35 minutes or depending on your appliance’s characteristics.
Once baked, let it cool completely, then carefully pour the gelatin and we are ready for tasting…
Enjoy your meal with the Alessandra Cake by Knam!
Annalisa
Advice and notes
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