Creamy almond paste kisses tasty tonka bean
KoRo general knowledge: We make the creamiest and tastiest almond paste worldwide. Nevertheless, we didn't want to rest on our laurels and thought: There's more! So we talked to the KoRo gourmets and they presented us with this velvety, aromatic organic almond tonka cream. The star of the show, besides the creamy white almond paste, is the wonderfully fragrant tonka bean. That's because the bean, also known as "Mexican vanilla," has an aroma reminiscent of deliciously sweet vanilla and caramel. To use it, grate the tonka bean like a nutmeg over a fine grater and refine your kitchen creation, e.g. crème brûlée with tonka for a special touch. For us, the tonka bean fits more into the categories of cozy Advent and well-scented Christmas markets, but from there we now take you on a world tour. Because the tonka bean has found its home not only in Germany, but in many country kitchens around the world.
All about: Tonka bean
We start our journey in Central and South America, because that is where the tonka bean is mainly cultivated. As the name suggests, the tonka bean belongs to the legume family. However, the seeds of the fruit of the tonka tree are used as a spice. For this purpose, the small, firm, dark seeds are soaked in rum after harvesting. After that, the bean is dried and fermented until it starts its journey to our producer:inside and then into your almond cream jar.
By the way: In Venezuela, the tonka bean could still be used as official currency until 1940. Quite a valuable little bean! Even today, many Venezuelans carry the tonka bean in their wallets, as it is said to bring luck and prosperity. Even though this tradition is not native to us, we thought we'd play it safe anyway. So, without further ado, we have refined our organic almond cream with the lucky tonka bean. Thanks to its vanilla and caramel notes, the bean goes wonderfully with all your sweet creations - and also with our organic almond tonka cream! And to bring out the flavor even more, we have also refined the organic almond tonka cream with bourbon vanilla - a crystal clear dream team. Straight from the spoon or on a steaming bowl of porridge, the organic almond tonka cream already tastes heavenly, but what else can you do with it?
Piled high cake dream: crepe cake
Who came up with this treat, you ask? Our journey takes us to our final destination: South Korea. There, a cake made of paper-thin crepes is a popular street food dessert. And we didn't want to deprive you of that. But of course we have the special KoRo twist for you: Instead of using cream between the layers, we refine the cake with our organic almond tonka cream. This makes your cake super creamy, deliciously sweet and gets a special touch from the bourbon vanilla and the intense aroma of the tonka bean. Just like us, your mouth is already watering. That's why here's a recipe for all of you who love to eat cake but don't like to bake it!
Crêpe cake with organic almond tonka cream
- 250 g flour
- 2 tablespoons sugar
- 1 tablespoon canola oil
- 1 tablespoon baking powder
- 1 pinch of salt
- 400 ml vegetable drink, e.g. soy drink
- additional canola oil for frying
- organic almond tonka cream
- optional: fruit for decorating, e.g. fresh khaki
How to make:
- Put all the dry ingredients in a bowl and mix well. Then add the vegetable drink until you have a smooth, liquid batter.
- Heat oil in a medium frying pan on low to medium heat and add half a ladle of crêpe batter to the pan. Fry the crêpe until it is lightly golden. Repeat until you have fried all the crêpes - there should be about 10-12 of them.
- Let the crêpes cool completely. Then you can start layering: Spread your organic almond tonka cream between each crêpe layer. Then top your tower of crêpe cakes with more cream and garnish with fruit of your choice. For example, khakis are nice and wintery and cinnamon-y sweet.