Corona Almendrada 1950 (Almond Crown)

Repostería Selecta. México: Academia de Cocina y Repostería “Velázquez de León,” 1950. Pp. 84 [TX716.M4 V4578 1950]

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Although most of the fondant-wrapped and filigree-topped creations that we’ve posted from Repostería Selecta are beyond me, I wanted to share at least one kitchen-tested recipe from this book.

Corona Almendrada (Almond Crown or Almond Wreath) is a fairly straight-forward sponge cake, though in addition to beaten egg whites, it also includes baking powder to ensure a light texture. It’s a little drier than most American butter cakes, but the light lemon flavor and crunchy almond exterior make this a perfect not-too-sweet cake to serve with tea or coffee. It’s also delicious when served with fruit.

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Corona Almendrada

Cantidades:

Mantequilla 150 gms., Azúcar, 150 gms.; Harina Oro, 200 gms.; Levadura Oro, 1 cucharadita, Huevo, 6; Almendra, 75 gms.; Raspadura de ½ limón.

Manera de Hacerse:

Se bate la mantequilla con el azúcar cuando ya esponjó se agregan las yemas una a una, la harina cernida con la levadura y por ultimo las claras batidas a punto de turrón, se vacía a un molde de corona (fic. No. 141 de la sección de moldes), untado con bastante mantequilla y espovoreado con la almendra pelada y finamente picada, se cuece a horno de calor regular.

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Almond Crown

Ingredients

• 2/3 c. butter
• 3/4 c. sugar
• 1 1/2 to 1 2/3 c. flour
• 1 tsp. baking powder
• 6 eggs (separated)
• 1/2 c. almonds (I used pre-blanched and sliced ones)
• zest of 1/2 lemon

Method of Preparation

1. Finely chop the almonds.
   
2. Generously grease a tube pan with butter, and coat the bottom and sides with almonds.
   
3. In a mixing bowl, beat the butter and sugar together until fluffy
   
4. Add the egg yolks, one by one.
   
5. Sift the flour and baking powder together; then, add to the butter mixture.
   
   Note: This will make a surprisingly stiff dough, but adding the egg whites later softens it.
6. In a separate bowl, beat the egg whites until stiff.
   
   Note: You may want to use an electric mixer to speed this up.
7. Gently fold the egg whites into the cake batter with a rubber spatula.
   
8. Pour the batter into the tube pan.
   
9. Bake at 325* for 40-45 minutes.