You will find that almond cream is also called Frangipane.
- 50 gr butter (room temperature)
- 50 gr icing sugar
- 50 gr almond powder
- 15 ml rum
- ½ pc vanilla pod grated (optional)
- 1 pc whole egg
Mix the butter with icing sugar for about 3 minutes until you get a smooth, silky texture.
Add the almond powder, rum and vanilla and combine with the butter mix.
Add the eggs and whisk for another 3-4 minutes.
Transfer the almond cream in a sealed container and refrigerate.
- Use soft butter and not melted butter to avoid a greasy texture.
Calories: 215kcalCarbohydrates: 15gProtein: 4gFat: 16gCholesterol: 3mgSodium: 121mgFiber: 1gSugar: 13gVitamin A: 447IUCalcium: 30mgIron: 1mg