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Light almond powder cake, cardamom custard and vanilla ice cream

Name: Light almond powder cake, cardamom custard and vanilla ice cream
Prep time: 60 minutes
Yield: Recipe for 12
Ingredients: Egg; Sugar; Vanilla bean; Almond powder; Melted butter; Milk; Egg yolk; Sugar; Cardamom seeds; Vanilla ice cream; Icing sugar

Brunch, Vegetarian, Gluten free, Sweet, Cream, Biscuit Dough

Note

Be careful, the cooking indications are only information, your oven is not like any other. Be sure to play with the time or temperature depending on the power of your oven. This works for all baking recipes.

You have two ways to infuse your gardamone in the milk for the custard, either the day before you crush the gardamone and plunge it in the cold milk (cold infusion), or you do as explained in the recipe (hot infusion) more commonly used but not necessarily the most interesting. It's up to you to test and make your own idea.

Ingredients

Recipe for 12

4 Unit(s)

Egg

180 Gr

Sugar

1 Clove(s)

Vanilla bean

200 Gr

Almond powder

100 Gr

Melted butter

250 Ml

Milk

3 Unit(s)

Egg yolk

50 Gr

Sugar

5 Unit(s)

Cardamom seeds

4 Scoop(s)

Vanilla ice cream

2 Tbsp

Icing sugar

Preparation time: 60 min

Preheat your Oven at 400 °F

Almond cookie

In a bowl or your electric mixer, using the whisk, whip the eggs and sugar, add the seeds of the vanilla bean. Count approximately 8 mn has a speed (medium +).

During this time, place the butter in the microwave to melt it.

Pass the almond powder through a sieve to make sure it doesn't form lumps.

Butter and sugar the baking pan you have chosen, ideally place a piece of baking paper in the bottom of the pan and you will butter it again.

Mixing the cookie

Once the eggs and sugar in ribbon, pour over the almond powder and fold with a maryse (plastic spatula).

Add the melted butter in the same way.

The mixture should take a slight consistency, then pour it into your mold.

Place it in the oven, for a diameter of 8 inches, count approximately 25 mn.
Crème anglaise

In a saucepan, bring the milk to a boil with the crushed gardenia.

In a bowl, whisk the egg yolks and sugar until white.
While whisking, gradually add the boiling milk. return the whole to the pan and cook over low heat, stirring constantly with a wooden spoon until the mixture coats the back of the spoon. (Pass the finger, the trace left by the finger should not close).

If you want to get rid of the gardamome, pass the cream through a chinois étamine.

Otherwise you will carry out this operation after cooling.

Cool quickly on ice.
Finition

Place a piece of the almond powder cookie on top, sprinkle with powdered sugar. Place a scoop of ice cream on top, pour the cardamom custard on the side.