Cupcakes to express the kernel

For 8 cakes

  • 1 Genoese 4 cm thick.
  • 60 gr. of almond crisp (cookies Provencaux)
  • 6 to 7 drops of bitter almond extract
  • 3 tablespoons. tablespoons orange juice
  • 2 dl. cream
  • 50 gr. sugar
  • Kiwifruit
  • Mandarins
  • Strawberries (in season)
  • Pears etc ...

 

20 mn.
5 mn. Sans

 


 

 

  1. In a small saucepan heat sugar and 1 tsp. tablespoons of water, boil 2 minutes. pour the orange juice, let cook 3 minutes. simmer. Remove from heat, let cool, add the bitter almond.
     
  2. Cut 8-cylinder in the cake with a cookie cutter or a glass right. Spread gradually throughout the warm syrup over the rolls, let penetrate.
     
  3. In a medium sized bowl, pour the cold cream, then put this in another bowl filled with water and ice. Whisk in whipping power for 5 minutes. approx. until a very firm foam. Spread thinly in-cylinder walls. Mix the crisp Provencal in a robot propeller, then spread them on a plate. Roll the cylinder walls of this crunchy breadcrumbs to coat.
     
  4. Garnish top of cake with remaining cream. Arrange over the fresh fruit cut into pieces.