Ginger ring
Instructions
With the special mandolina, reduce flakes approximately 50 g almonds.
Generously grease a mould ring 26 cm in diameter, then completely rivestitelo with almond flakes.
With electric mixer beat the eggs with sugar and salt until mixture is puffy and soft.
Unite then gently sifted flour, ginger and the melted butter and cool.
Pour the mixture into the mold, then passed in the oven at 190 degrees for about 40 minutes: check the cooking sweet infilzandovi a toothpick; If it comes out dry, ring, baked dessert, turn out onto a wire rack and let it cool pastry.
Just before serving, cut horizontally into 3 disks and beaten thoroughly with very liquid Jam (to make it that you have to heat it, then pass it through a puréed fine sieve).
Whip the cream very firm; pour the cocoa, then collected in a pocket of fabric to decorate with spizzata nozzle, then let it out to form a large clump in the middle of the ring and other smaller along the edge.
Complete with slivers of almonds and serve immediately.
NB.
You can prepare the ginger also ring the previous day, but farcitelo only at the moment of serving.
Ingredients and dosing for 12 persons
- 400 g of apricot jam
- 200 g of whipping cream
- 180 g of flour
- 150 g of sugar
- 60 g of butter
- 40 g of grated fresh ginger
- 4 eggs
- 2 tablespoons of cocoa
- Shelled almonds and peeled
- 1 pinch of salt
- For the mold:
- Butter