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Croute à thé
Under this strange name (literally "crust for tea") there hides a delicious cake in crusty sweet pastry, filled with a smooth almond mixture and icing sugar on top. It's an excellent cake for tea time, but it goes very well with fruit salad for example.
Last modified on: May 5th 2021
For 1 Croute à thé, you will need:
- 1
200 g sweetcrust pastry (pâte sablée) - 2
100 g icing sugar - 3
100 g ground almonds - 4
2 egg whites - 5
3 drops food colouring (optional) - Total weight: 460 grams
Times for this recipe
Preparation
30 min.
Resting
15 min.
Cooking
30 min.
All in all
1 hour 15 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 15 min.
Spread 200 g sweetcrust pastry (pâte sablée) lengthwise, not too thinly (you need a nice crust after baking) and pour the pan.
I'm using a full-length pie tin here, but if you don't have one, a cake tin will do, just leave only 2 cm or 1 inch of pastry height around the edges.
Put on standby in the fridge, leaving the pastry sticking out well as in the photo (important).
I'm using a full-length pie tin here, but if you don't have one, a cake tin will do, just leave only 2 cm or 1 inch of pastry height around the edges.
Put on standby in the fridge, leaving the pastry sticking out well as in the photo (important).
Stage 2 - ⌛ 2 min.
Preheat oven to 360°F (180°C).
Meanwhile, mix 100 g icing sugar and 100 g ground almonds with a whisk.
Meanwhile, mix 100 g icing sugar and 100 g ground almonds with a whisk.
Stage 3 - ⌛ 3 min.
Then add 2 egg whites and mix with soft spatula or wooden spatula until obtain a soft mix.
Because egg whites can differ in volume or weight, I advise you to add 1 first and mix, and then add remaining egg white in stages until getting the required soft texture.
Because egg whites can differ in volume or weight, I advise you to add 1 first and mix, and then add remaining egg white in stages until getting the required soft texture.
Stage 4 - ⌛ 2 min.
You can add green 3 drops food colouring, but it is not necessary.
Stage 5 - ⌛ 2 min.
Take the tin out of the fridge, and trim the excess pastry all around.
Stage 6 - ⌛ 3 min.
Spread mixture in pastry case.
Stage 7 - ⌛ 30 min.
Bake for about 30 minutes.
Stage 8 - ⌛ 15 min.
Allow to cool on a rack, then sprinkle with ice sugar.
Serve in fairly thin slices.
Serve in fairly thin slices.
Remarks
It's best to allow the cake to cool in the tin, and then turn out and leave on a wire rack until cold.
And to drink?
A tea of course, and you will probably note that when it's cold or windy outside, this cake and the accompanying tea are even better in the warm inside.
Keeping: Several days in the fridge, covered by a plastic film.
Source: Home made.
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Nutritional information
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 43 g RDI=49 % | 245 g RDI=69 % | 177 g RDI=179 % | 2,756 kcal RDI=102 % | 11,540 kJ RDI=102 % |
| Whole recipe | 200 g RDI=227 % | 1,131 g RDI=316 % | 817 g RDI=825 % | 12,679 kcal RDI=470 % | 53,084 kJ RDI=470 % |
How much will it cost?
For 1 Croute à thé
3.55 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
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