Frangipane Thermomix

Frangipane Thermomix

I love the Thermomix frangipane !! A shortcrust pastry shell filled with a delicious almond cream, or frangipane cream, which has a unique texture :-)

Delicious for tea, it is one of my sweets to bring as a gift when I have an invitation.

It is certainly not a diet dessert and for this reason I reserve it for a particular moment, like Sunday. But how good is it ...

This is the Italian version of the French frangipane(the Gallette Frangipane or Gallette du rois). We Italians, in fact, prepare a shortcrust pastry shell for the frangipane cream. The French recipe, on the other hand, involves a puff pastry shell. The French, then, prepare it only during the Christmas period, in particular for the Epiphany for the arrival of the Magi (as the name implies). We, on the other hand, prepare it all year round. :-)

Which of the two versions do you prefer?

If you like this type of cake with shortcrust pastry and cream inside, I have lots of recipes to recommend! Grandma's cake, lemon and pine nut cream tart, lemon cream cake.

Good cooking with the Thermomix frangipane cake!


(8 people)

For the pastry

- 275 g sugar
- 225 g unsalted butter
- ½ untreated lemon (grated zest)
- Salt to taste
- ½ measuing cup of milk
- 2 eggs at room temperature
- 500 g plain flour
- A tsp baking powder

For the frangipane cream

- 250 g soft unsalted butter
- Salt to taste
- ½ untreated lemon (grated zest)
- 4 large eggs at room temperature
- 75 g plain flour
- A tsp baking powder
- 250 g almond flour

To complete

- 250 g orange jam
- Sliced almonds to taste
- Powdered sugar to taste

Let's cook

Prepare the pastry.

Put 275 g sugar and the zest of ½ lemon in the mixing bowl and chop 10 Sec. Speed 10.

Add 225 g usalted butter, a pinch of salt and knead 5 Sec. Speed 5.

Add ½ measuing cuo of milk, 2 eggs at room temperature and knead 1 Min. Speed 5.

Sift 500 g plain flour with a tsp baking powder, put in the mixing bowl and knead 1 Min. Speed 4.

Remove from the mixing bowl, form a ball, wrap it in plastic wrap and let it rest in the fridge for 2 hours.

Meanwhile, make the frangipane cream.

Put 250 g unsalted soft butter, a pinch of salt, the grated zest of ½ lemon in the clean mixing boel and mix 2 Min. Speed 4.

Add 4 eggs, one at a time, from the hole in the lid while continuing to mix 2 Min. Speed 4.

Sift 75 g plainflour with a level tsp of backing power and put into the mixing bowl, a little at a time, from the hole in the lid, alternating with 250 g of almond flour 1 Min. Speed 4.

Put the frangipane cream in a pastry bag and set aside in the refrigerator.

Turn on the oven at 170C (ventilated).

Line the bottom of a 11-inch tart tin with parchment paper. Take back the pastry, roll out a disc and completely cover the pan.

Spread a layer of 250 g of orange jam on the pastry.

Spread the frangipane cream on top: with the sac à poche, starting from the outside, form concentric circles up to the center.

Sprinkle with sliced almonds and powdered sugar. Bake in the oven for 30 Min. at 170C.

Remove from the oven and allow to cool before turning out.


Instead of orange jam you can use a jam that you like.

Translated from the Torta Frangipane
Copyright: Frangipane Thermomix from Thermomix Recipes
Photocredit: Thermomix Recipes