Cupcake with almond cream

Ingredients

• 200 g Almonds
• 40 g Cream
• 50 g Almond flakes
• 60 g Icing sugar
• 1 pcs Egg yolk
• 6 tbsp Butter, melted
• 1 1/2 tsp Cinnamon, ground
• 1 tsp Vanilla extract
• 2 pinch Cardamom, ground

Method

1. Preheat oven to 150°C.
2. Combine almonds and 180 g icing sugar in the bowl of a food processor and pulse until forms a coarse meal.
3. Add the cinnamon, egg yolk, cream, 5 tablespoons butter, cardamom and vanilla, then pulse it until forms a paste.
4. Scoop out the paste into another bowl, cover with plastic wrap and chill in the fridge for 30 minutes.
5. Roll out 1 sheet of phyllo and brush it with a little butter and sprinkle with a little sugar.
6. Repeat the process with the two remaining sheets.
7. Cut the layered phyllo sheets into 6 pieces and carefully press each square into a cup of a cupcake pan.
8. Crimp the edges and ensure the dough is sitting flat at the bottom.
9. Bake the phyllo cups for 20 minutes until golden brown, rotate the pan halfway through the cooking time.
10. Remove from oven and allow to cool completely.
11. Fill the cooled cupcakes with the almond cream then top with almond flakes.