Almond Cake with Fig Chantilly
Recipe by
I’ll admit, I don’t love almonds—but I do love almond flavor. It has such unique notes that pair so well with so many spectacular ingredients.
Ingredients
filling:
- 3/4 cup freshly squeezed lime juice
- 1/4 cup freshly squeezed lemon juice
- 2, 14 oz cans of sweetened condensed milk
- 4 ounces softened cream cheese
- 4 egg yolks
- 2 Tablespoons spiced rum
- 1 teaspoon lime zest
crust:
- 12 full graham cracker sheets
- 1/2 cup roasted & salted pistachios
- 6 Tablespoons melted butter
- 2 Tablespoons granulated sugar
Whipped cream:
- hgfjjhfgfh
Directions
- Preheat the oven to 350 degrees
- Make the crust: Combine graham crackers and pistachios in the food processer and blend until sandy. mix in the sugar and melted butter. Transfer to a pie dish and pack down and up the sides. bake for 10 minutes then remove from oven while leaving the oven on
- Make the filling: Whip the cream cheese in a mixer until well whipped, then add the sweetened condensed milk and egg yolks one by one. then add the zest and spiced rum. pour into crust.
- Bake the pie for 20-22 minutes or until the center still has a slight jiggle
- Remove the pie and let it cool completely. once cooled, cover and let it chill in the fridge for at least 2 hours before serving.
- Make the whipped cream: While the pie is cooling, add the cold cream, sugar, rum and vanilla to a mixer fitted with a whisk attachment and beat until stiff peaks form, about X mins
Leave a Reply