White Almond Cream

This almond cream is really easy to make and can be used as a base for any oven based fruit tart; it has the advantage that it can be stored in the fridge for quite some time.

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250 gr of fresh butter
250 gr of icing sugar
250 gr of blanched almonds
5 eggs
50 gr of flour
50 ml of rum


1. Put the almonds in a blender and grind until they become a powder.

2. In the blender beat the butter (which should be at room temperature) with the icing sugar until it becomes a white, fluffy cream.

3. Gradually add the eggs to the other ingredients in the blender. Add the rum and then transfer the mixture to a bowl; add the flour and combine by hand.

Recipe taken from Stelios Parliaros book "Eukrates Gefseis" 

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