ReceptnaptárAlmond pudding
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Ingredients
Method
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- Beat the 5 egg yolks with the 150 g vanilla sugar and the 2 tablespoons of cream until fluffy.
- Blanch the 150 g of almonds in boiling water, peel, and grind finely.
- Stir the ground almonds into the egg cream, and work smooth.
- Whip the 5 egg whites into a stiff foam, and fold loosely into the mixture.
- Pour into a buttered, flour- or sugar-dusted soufflé dish.
- Set the dish in a baking tin, and pour hot water into the tin so it reaches halfway up the dish (water bath).
- Bake in an oven preheated to 160 °C, in the water bath, for 45 minutes, until the top is slightly golden and the center springs back when touched.
- Serve immediately, while hot — this soufflé-like pudding sinks quickly.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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