Almond sponge cake, honey mustard crème anglaise
- Preparation Time : 20 mins | Cooking Time : 60 mins | Makes 2 Servings
Almond sponge cake, honey mustard crème anglaise
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Nutritional Information
- Amount per Serving
| Nutritional values | Amount per Serving |
|---|---|
| Calories | 2144.7 kcal |
| Total Fat | 87.4 g |
| Saturated Fat | 42.84 g |
| Sodium | 798.74 mg |
| Dietary Fiber | 5.25 g |
| Sugars | 273.06 g |
| Protein | 30.27 g |
Ingredients List
- 1/2 cup heavy cream
- 1/2 cup 2 % milk
- 2 tbsp superfine sugar
- 2 egg yolks
- Maille® Honey Dijon Mustard to taste
- 1/2 cup unsalted butter
- 1/2 cup demerara sugar
- 2 whole eggs
- 3/4 cup self-rising flour
- 3/4 cup almond flakes
- confectioners sugar for dusting
DIRECTIONS
-
Preheat oven to 350°. Grease 8-inch baking pan; set aside.
-
For Crème Anglaise, bring cream and milk to a gentle boil in small saucepan. Combine superfine sugar and egg yolks with wire whisk in small bowl. Stir into saucepan and cook, stirring frequently, until mixture coats the back of a spoon. Pass the mix through a “chinois” or strainer. Chill mix and add the Maille mustard with honey to your taste.
-
For the cake mixture, cream butter with demerara sugar in large bowl with electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Fold in flour. Pour into prepared baking pan, then top with almonds.
-
Bake 25 minutes or until toothpick inserted in center comes out clean.
