A great cake recipe for any occasion:
Grind the almond kernels the day before or, if necessary, finely grind them in a hand mixer, heat them leisurely with the cold water, infuse at a very moderate temperature for an hour without a lid, stirring occasionally.
Drain and collect the almond milk first through a very fine sieve, then through a muslin cloth. Squeeze the almond paste only very lightly and use it elsewhere (e.g. for a cake).
Boil the almond milk without a lid to five dl (with an initial quantity of one l of water), let the sugar (1) melt in it and season with the almond oil. Soak the gelatine in enough cold water, squeeze it out and let it melt in the still warm almond milk.
Brush ramekins (a 125ml) very thinly, but accurately, with oil. Melt the sugar (2) to golden brown caramel, pour into the ramekins and cover with almond flakes. Pour the almond milk over the top, set aside to cool and gel in two to three hours.
Invert the ramekins onto serving plates and refrigerate until ready to serve. Remove the ramekins and serve the jelly with the compote (see sep. recipe ‘Strawberry compote with apricots).
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