These Small Almond Creams with Raspberries are fruity little cakes enhanced by the ground almonds that helps to keep the cake moist as well as adding some contrasting flavour !
Here are first the different ingredients you will need to make the Small Almond Cream with Raspberries and that serves 4
- 250 g (1 cup) mascarpone
- 100 g ( 1/3 cup) ground almonds
- 60 g ( 3 Tbsp) sugar
- 2 eggs
- 2 Tbsp of Grand Marnier
- 125 g ( 1/2 cup) raspberries
Here are now the few steps you will need to follow to make the Small Almond Creams with Raspberries
First of all, you have to heat 1 liter or 4 cups of water in a large skillet. While the water is heating, Beat the whole eggs and the sugar with an electric mixer until frothy. Then add the mascarpone, the 2 Tbsp Grand Marnier and the almonds. Continue to beat until it becomes a smooth cream. Set aside. Preheat your oven to 350°F (180°C).
Divide the cream into 4 ramekins that you will pass first under cold water without drying. Once completed, add the raspberries on top and place the ramekins in the pan with the water bath, cover and cook for about 15 to 25 minutes, depending on the oven temperature.
Serve warm or cold.
Now, if you want you can replace the raspberries with blueberries but the taste will be stronger…