Milk
1 cup of almond flour
1 cup of butter
1 tablespoon of grated ginger
1/2 teaspoon of ground cinnamon
1/4 teaspoon of ground cloves
1/2 teaspoon of salt
5 eggs
2 cups of all-purpose flour
2 tablespoons of active dry yeast
1/4 cup of orange juice
Cream
1 1/2 cups of almond flour
1/2 cup of milk
2 cups of boiling water
6 tablespoons of cornstarch
1/3 cup of cold butter cut into small pieces
Milk
1 cup of almond flour
1 cup of butter
1 tablespoon of grated ginger
1/2 teaspoon of ground cinnamon
1/4 teaspoon of ground cloves
1/2 teaspoon of salt
5 eggs
2 cups of all-purpose flour
2 tablespoons of active dry yeast
1/4 cup of orange juice
Cream
1 1/2 cups of almond flour
1/2 cup of milk
2 cups of boiling water
6 tablespoons of cornstarch
1/3 cup of cold butter cut into small pieces
1 Preheat the oven to 200°C
Beat the almond flour with the butter well
Add the ginger, cinnamon, cloves, salt, and eggs
Beat until a smooth and creamy mixture forms
2 Gradually add the flour mixed with yeast, alternating with orange juice
Pour into a 25-centimeter-diameter greased mold
Bake in the oven at 200°C until a toothpick inserted in the center comes out clean
Let it cool slightly and remove from mold
Cream
1 Heat a saucepan with almond flour and milk over medium heat
Stir constantly until the almond flour dissolves
Bring to a boil, then reduce heat and simmer for 5 minutes
Gradually add boiling water, stirring constantly
Add cornstarch dissolved in a little water and cook, stirring constantly, until thickened
Remove from heat, let cool, and refrigerate until chilled and firm
2 Beat the cold butter until light and fluffy
Add the chilled cream and beat well
Cut the cake in half and fill with about 1/3 of the cream, then cover the surface and sides of the cake with the remaining cream
Serve chilled.
