For the almond cake: 1 ½ cup all-purpose flour 6 Tbsps. almond flour ¾ tsp. baking powder ¼ tsp. salt 1 ¼ cup sugar 1 cup unsalted butter 4 large eggs 1 tsp. almond extract ¾ cup sour cream For the toasted almond ice cream: 1 1/3 cup milk 1 1/3 cup cream 2/3 cup sugar 3 large egg yolks 1 ½ cups toasted chopped almonds For the pineapple sorbet: 2 cups pineapple juice 2 cups simple syrup For the almond crumble: 1 cup almond flour ½ ...

Register to view this Article

WhyRegisterfor FREE?

Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.