Description
A dense, sweet cake made from ground almonds, sugar, and egg whites, popular in medieval Europe.
Technical
During baking, almond proteins and sugars undergo Maillard reactions between 140–160 °C, forming melanoidins that give the crust its golden color. Simultaneously, sucrose caramelizes above 160 °C, adding caramel notes, while egg‑white proteins coagulate around 60–65 °C to set the crumb structure.
Science
Primary Reaction
Maillard reaction
Sensory Profile
Aroma ()
nuttysweettoastedcaramelizedhoney-likevanillaspiced
Origin & History
Civilization
medieval European