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Recipe of: © Monsieur Cuisine

Mona (Spanish Easter cake with jam filling)

MC plus
10 pieces
Easy
Ready in: 1:55 h
Preparation time: 30 min.
Created on: 13.04.2022
Last changes: 21.04.2022

MAKES 10 PIECES (SPRINGFORM TIN 26 CM Ø)

FOR THE BASE

  • 60 g almonds
  • 6 eggs at room temperature (medium)
  • 1 pinch of salt
  • 190 g sugar
  • 1 untreated lemon (80 g)
  • 100 g plain flour (type 405)
  • 50 g cornflour

FOR THE TOPPING

  • 100 g soft butter
  • 90 g sugar
  • 100 g flaked almonds

FOR THE FILLING

  • 230 g apricot jam

PLUS

  • butter and plain flour (type 405) for the springform tin

Nutrients

Per piece:

  • calorific value
    1846 kj / 441 kcal
  • protein: 9 g
  • carbohydrates: 55 g
  • fat: 20 g
Instruction
Preparation time
30 min.
Ready in
1:55 h
  1. Grease the springform tin with butter and dust with flour. Pre-heat the oven to 180 °C.
  2. Put the almonds in the blender jug and, with the measuring beaker in place, chop finely for 10 seconds/speed setting 10, then decant and set aside. Rinse out the blender jug with cold water.
  3. Separate 3 eggs and insert the mixer attachment into the blender jug. Put the egg whites into the blender jug and, with the measuring beaker in place, beat until stiff for 4 minutes 30 seconds/speed setting 4. Halfway through, add 1 pinch of salt through the filler opening. Remove the mixer attachment. Decant the beaten egg whites and put them in the refrigerator to chill until you need them again.
  4. Put 3 eggs, 3 egg yolks and the sugar into the blender jug and, with the measuring beaker in place, mix until frothy for 3 minutes/speed setting 5. Wash the lemon with hot water, dry and zest it, and add the zest to the blender jug. Mix the flour, cornflour and almonds together, put them into the blender jug and, with the measuring beaker in place, mix for 2 minutes/speed setting 4.
  5. Put the beaten eggs into the blender jug and, with the measuring beaker in place, process for 10 seconds/speed setting 4. Tip the mixture into the springform tin and bake for 30 minutes. Clean out the blender jug.
  6. For the topping, put the soft cubed butter into the blender jug and, with the measuring beaker in place, melt for 4 minutes/45 °C/speed setting 2. Add the sugar and, with the measuring beaker in place, mix for 30 seconds/100 °C/speed setting 2. Add the flaked almonds and, with the measuring beaker in place, process with the reverse button/30 seconds/speed setting 2.
  7. After 30 minutes, take the cake out of the oven, spread it with the almond mixture, then bake it for another 15 minutes. Insert a wooden skewer to see if it is done, baking for longer if necessary.
  8. Take out the cake, leave it to cool in the tin for 10 minutes, then carefully turn it out and leave it to cool on a wire rack for 30 minutes.
  9. Slice the cake in half horizontally (use a cake divider if you have one) and carefully remove the top. Spread the base with the apricot jam, put the top (with the almonds on top) carefully back on and press down gently.
  10. Cut the cake into 10 slices and serve.

 

TIP

You could make a custard according to the packet instructions but with 100 ml less milk and use that as the filling instead of the apricot jam.

 

 

Finished!

Bon appétit with Monsieur Cuisine