Financier – French Almond Cake

Financier (recipe can be halved)

  • 200g almond flour
  • 200g sugar
  • 37g corn
  • 40g of honey
  • 230g egg whites
  • 160g hazelnut butter

Caramel cream

  • 100g sugar
  • 3 tablespoons of water
  • 50g dairy butter
  • 100 g whipped cream
  • A little flaked salt


  • 1 can of sour cream
  • 2 tablespoons of sugar
  • 1 vanilla pod


  • 100g frozen berries
  • 50g sugar
  • A little lemon to taste
  • Fresh vanilla, possibly vanilla sugar

For decoration

  • Fresh herbs or flowers, dried berries

This is what you do:

To do finance. Start by browning the butter in a saucepan. Cook until you see small bubbles in the butter and remove quickly. Mix all the dry into the wet. Use a machine with a whisk. Add the hazelnut butter at low speed and cool the mixture. Fit thin shapes, such as muffin tins, and spread the mixture into them. Bake at 180 degrees for 10-12 minutes until golden brown.

Crème au caramel is prepared by first boiling sugar with water until it turns golden, while this boils you heat the cream and butter in another saucepan. When the caramel is golden, you can put cream and butter in the caramel and let it simmer for a few minutes. Ha I salt. Then chill in the fridge until completely cold. Then beat it with a hand mixer or similar to a cream. As an alternative to custard, you can make sour cream by whisking sour cream, sugar, and vanilla seeds together in a blender until stiff. It works just as well.

The berries are mixed with sugar and possibly a little vanilla. Season with lemon if needed.

Spray the caramel cream on the financier after cooling, place a few raspberries in the middle of the cream and cover with a little cream. Garnish it with some freeze-dried berries and optionally some herbs and nuts.

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