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Un vrai coup de coeur pour ces moelleux au bon goût de frangipane très moelleux et fondants !
On obtient 2 couches, une moitié qui s’apparente à un gâteau aux amandes tout moelleux et l’autre moitié qui rappelle la frangipane qui fond en bouche, le tout contrasté avec l’acidité de la framboise.
Pour les amateurs du mariage amande-framboise, vous ne serez pas déçus avec ces petits délices…succès garanti !
Une recette que j’ai déniché chez Chocolat à tous les étages, un blog que j’apprécie tout particulièrement…
Préparation
Préchauffer le four à 180°C. Garnir des moules à muffins de caissettes.
Préparer la base en mélangeant bien le sucre et l’oeuf puis ajouter la farine tamisée avec la pincée de sel et la poudre d’amande. Terminer par le yaourt (ou crème).
Verser de la pâte dans les caissettes jusqu’à la moitié env. et parsemer de quelques amandes effilées. Vous pouvez planter une framboise à ce moment là ou le mettre au dernier moment sur la crème d’amande (j’ai fait les 2 façons).
Préparer la crème d’amande : crémer le beurre au fouet avec le sucre. Ajouter les oeufs un à un puis la poudre d’amande et l’extrait d’amande.
Verser une bonne cuillerée dans les caissettes et enfourner 20-25 min env.
