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.
1 hour 15 min.
Easy
1 Croute à thé
5 IngredientsLast modified on: May 5th 2021
For 1 Croute à thé, you will need:
- 1
200 ml sweetcrust pastry (pâte sablée) - 2
100 ml icing sugar - 3
227 ml ground almonds - 4
2 egg whites - 5
3 drops food colouring (optional)
Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 30 min.
Resting: 15 min.
Cooking: 30 min.
All in all: 1 hour 15 min.
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 ml 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 ml icing sugar and 227 ml ground almonds with a whisk.
Meanwhile, mix 100 ml icing sugar and 227 ml 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.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 200 RDI=80 % | 1,130 RDI=110 % | 820 RDI=120 % | 12,680 RDI=630 % | 53,080 RDI: 630 % |
| Per 100 g | 40 RDI=20 % | 250 RDI=20 % | 180 RDI=30 % | 2,760 RDI=140 % | 11,540 RDI: 140 % |
How much will it cost?
- For 1 Croute à thé : 3.55 €
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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Sweetcrust pastry (pâte sablée)
You can get more informations, or check-out other recipes which use it, for example: Key Lime Pie for Jeremy, Exotic fruit tart, How to make tart cases, Bounty-style tart for Alison, How to make a good pastry tart case , ... See them all 43
Icing sugar
Like these other recipes: Mini lemon millefeuilles, Tarte Normande, Amiens macaroons, Viennese Shortbread, Coconut tuiles, ... See them all 60
Ground almonds
Like these other recipes: Caramelized apple rice pudding, Financier batter, Arlesian Biscuits, Soft chocolate-orange cake, Apricot blancmange, ... See them all 45
Egg white
Like these other recipes: Macarons (the original French macaroons) , Brioche royale, Amaretti, Armagnac marzipan, How to add beaten eggs whites to a mixture, ... See them all 52
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