All recipes written by Gordon Ramsay
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In another bowl, beat the egg yolks with milk and oil. Add the liquid ingredients to the dry ones, mixing gently until you get a smooth and homogeneous consistency, without lumps. Incorporate the whipped egg whites with movements from the bottom upwards until the mixture becomes smooth and frothy.
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Almond and blueberry cake, preparation
1) Mounted butter with powdered sugar, unite an egg, a pinch of salt, the enkir and coconut flours. Roll out the dough e cover yourself the buttered mold, leaving overflow the excess pasta.
2) Beat the remaining yolks with 100 g of sugar and the vanilla seeds; then unite almond flour. Incorporate also the remaining egg whites whipped until stiff with the remaining sugar and finally the blueberries.
3) Pour the mixture in the pastry shell e sprinkle, if you like, with sliced almonds. Close again the edges of the dough inwards e bake at 175 ° for 50 minutes. Let it cool down And sprinkle to taste with powdered sugar.
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For the recipe of the blueberry leavened tart, dissolve the yeast in the warm milk and mix it with 300 g of 0 flour, 60 g of melted butter, 40 g of granulated sugar, a pinch of salt and the grated zest of a lemon. You will get a soft dough; pick it up into a ball and let it rise covered with a cloth for 1 hour and 30 '. Then roll out the dough, use it to line a greased pan (ø 26 cm) and trim the edges.
Fill the cake with blueberries and sprinkle with 2 tablespoons of brown sugar. Then mix the remaining flour with the almond flour, the remaining granulated sugar and butter, a pinch of salt. Crumble the mixture obtained over the blueberries and bake the cake at 180 ° C for 35 '. Let it cool (it will take at least an hour) and serve.
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