Almond Cream

By LoriCaputo

Ingredients

• METHOD:
• ALMOND CREAM - 1
• BUTTER 8 ounces
• POWDERED SUGAR 8 ounces
• GROUND ALMONDS - finely ground 8 ounces
• CAKE FLOUR - sifted 2 ounces
• EGGS 8 ounces
• RUM 1.5 ounces
• 1) Using the paddle attachment, cream the butter till softened,
• 2) Sift together almond flour, powdered sugar and flour, add this to the butter and blend till smooth.
• 3) Slowly add room temperature eggs.
• 4) Add rum.
• **Note: Frangipane is always baked. Never eaten raw!

Preparation

Step 1

1) Using the paddle attachment, cream the butter till softened,
2) Sift together almond flour, powdered sugar and flour, add this to the butter and blend till smooth.
3) Slowly add room temperature eggs.
4) Add rum.
**Note: Frangipane is always baked. Never eaten raw!