Frangipane Slice - From Simple Ingredients to a Versatile Delicious Batter - Full of Almond Flavour

[@marilynbouziane5530]

You can tell a professional from the first three seconds ❤

[@AveryRaassen]

Thank you so much for the support!

[@lydaalvarez123]

Wow! Beautiful!

[@wendyyap7852]

Will try this amazing recipe 😋

[@AveryRaassen]

Thank you for the support!!

[@dylangosolutions8937]

Thank you chef

[@AveryRaassen]

My pleasure, I am glad you enjoyed the video

[@carlodeniro7601]

Awesome!

[@AveryRaassen]

Glad you enjoyed it!!!

[@farzanhoma6028]

Hello from Iran... today I've seen some of your wonderful recipes.. Thank you fcr youer useful videos🎉I would love to know which country you are from pls ... I love the way you talk, it's easy for me to undestand your accent.. 🙏

[@AveryRaassen]

Hello from London. Thank you for your support! I was born in Malaysia. My mother is Malaysian Chinese and my father is Dutch from Holland but I mostly grew up learning English.

[@farzanhoma6028]

@@AveryRaassen thank you for responding my question... I'm so excited to see all your amazing recepies... 🙏🌷👌

[@Jeepy2-LoveToBake]

Avery - okay, I baked 1/2 of the Frangipane recipe in a smaller pan - it is now cooling. When I put the pan in the freezer with the jam layer, should I cover the pan? Can I leave in the freezer for two days? Gold shimmer dust arrives on Wednesday.

[@AveryRaassen]

That is amazing. If you have a plastic cover or lid that would be perfect. You can use cling film but make sure that it is super tight otherwise it can stick to the jam and that might ruin the nice spreading that you did when peeled back. Also, cling film here tends to break off sometimes. I look forward to seeing how it turns out.

[@Jeepy2-LoveToBake]

@@AveryRaassen I can use “press n seal” a plastic wrap with a light adhesive so it can adhere to the rim of the baking pan. I had a jar of Bonne Mamam raspberry preserves, I used a sieve to remove the seeds.

[@Jeepy2-LoveToBake]

Gold Shimmer dust arrived - I was able to slice and "plate" the Frangipane slice - it's very pretty and so delicious. Photos posted on IG/FB - Thank you for this simple yet very special dessert!

[@Jeepy2-LoveToBake]

Hi Avery - do I need to put the pan in the freezer or can it be in a cold refrigerator? Otherwise I will have to wait until I clear out the freezer before I can make this wonderful dessert.

[@AveryRaassen]

Hi Lan, it can be in the cold fridge however depending on the consistency of your jam and how thick you spread it, it could hold up as you cut into it from the fridge. I find the freezer helps with getting straight cuts with the jam on top. This recipe for the cake also works well with Nutella.

[@Jeepy2-LoveToBake]

@@AveryRaassen got it - and when I cut my cheesecake bars, I use a rubber scraper and wet paper towels after each cut, so I totally understand that process in your video. I plan to make this one this holiday season. Right now I’m baking ChainBaker’s Christmas ultimate tear and share Brioche and proofing his Brioche Feuilletee recipe.

[@AveryRaassen]

@@Jeepy2-LoveToBake I wished there was a water container with an attached squidgy to collect the cut bits and create a clean knife again for this process.

[@Jeepy2-LoveToBake]

@@AveryRaassen you can design one and then sell it!!! I’d buy one 👍😍

[@Jeepy2-LoveToBake]

@@AveryRaassen If you did design one, it would be "orange", yes? 😉

[@adriananis2]

Nice one mate

[@AveryRaassen]

Thank you very much.

[@adriananis2]

@@AveryRaassen Hi Avery, really like your channel. Would you be able to do a video, some time in the future, about the types of pastry? E.g. pate Brisee vs Pate sucree

[@AveryRaassen]

I am working on something like that for the future. I have already bought some tart rings. I also want to do things like Sable Bretton. I am in the process of doing some sponges. I just made Hazelnut Pain de Genes. I am working on a Dacquoise as well

[@Parzoi]

Hi bro, ChainBaker send me to you :) he tells me u r good at cakes :D So here I'm :) Subed and waiting for more content :)!

[@AveryRaassen]

Thank you for the support and subcribe. Unfortunately it will be a while before I start making content again as I have just moved home and I haven't set up my new kitchen yet and not only that I have a mouse problem which I am trying to sort out and monitor as I don't want the mouse to eat my ingredients and also, just my luck I just tested positive for Covid.

[@Parzoi]

@@AveryRaassen Care bro! Much health!

[@mabokphotography8732]

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