My references to cakes that accommodate large amounts of cream between two dough supports consisted until relatively recently of two: cream sticks -filled éclairs- and millefeuille (stuffed puff pastries).
However, since a few years ago Instagram began to flood us with cute aesthetics, first with the filtered photos of our contacts and now with recycled TikTok videos of people we don't know at all, I discovered this cake.
Although it requires a bit of patience, it gives an incredible sweet result, very aromatic and easily adaptable.
The structure consists of a soft bun that houses a kind of marzipan inside -actually it only looks like almonds, haters don't worry-,
a
good lump of whipped cream and an element that gives the key to the combination : cardamom.
The ingredients are not particularly difficult to find and, as always, we suggest personal adaptation by introducing changes that suit us better.
For example, using anise instead of the aforementioned seed, if we want to mediterraneanize it.
Mysteriously, the well-known furniture brand has not seen fit to bombard us with this product and has preferred to stay with cheap cinnamon rolls.
Better for us.
The result is that, for the moment, in Spain it can only be found in modern cafeterias that usually do it quite well -although at what price- and save us from the industrial versions that, according to some Swedes, can be very bad.
Who is not going to like a sandwich of cream?
Difficulty:
Medium.
That of avoiding being impatient with the mass.
Ingredients
For 10-12 weeks
for the buns
200 ml of milk
25 g fresh yeast
420 g of wheat flour
2 eggs
10 g ground cardamom seeds (a spoon)
100 g butter at room temperature
Salt
For the mandelmassa (stuffing)
200 g raw almond
3 or 4 bitter almonds
1 egg white
100g icing sugar
Besides
200 ml of whipping cream
Powdered sugar
Instructions
If you make this recipe, share the result on your social networks with the hashtag #RecipesComidista. And if it goes wrong, complain to the Defender of the Cook by sending an email to defensoracomidista@gmail.com.