arayeches, Algerian cakes – Amour de cuisine

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arayeches, Algerian cakes – Amour de cuisine

arayeches Algerian cake

arayeches, Algerian cakes

Hello everyone,

Here is the recipe for arayeches, Algerian cakes well known for their presence in the most beautiful tables of Eid, weddings, engagements, circumcisions and birth celebrations.

These pretty Arayeches, beautifully filled and well presented, are the creation of my friend Mina Minnano, who liked to share with us her wonders, and her recipe for arayeches, which is still different from my recipe for larayeche, or even the arayeche from Lunetoiles .

If you want, you can also see arayeches with honey, and arayeches with coconut, or even arayeches with pistachio.

arayeches, Algerian cakes

Mina Minnano

For the dough:

  • 3 measures of flour
  • 1 measure of softened butter at room temperature
  • Vanilla extract
  • Orange blossom water + water

For the stuffing:

  • 3 almond measures or even peanuts
  • 1 measure of powdered sugar
  • zest of 1 lemon
  • vanilla and vanilla extract
  • Orange tree Flower water

For the frosting;

  • 2 egg white more or less depending on the quantity of cakes
  • 3 vs lemon juice
  • 5 vs s orange blossom water
  • 1 vs. honey or table oil for shine
  • white + red dye to be adjusted to have the right color.
  • between 500 and 700 g of icing sugar
  • Prepare the dough with the given ingredients,

  • scoop up with the orange blossom water and let sit for a few minutes.

  • Meanwhile, prepare the stuffing by mixing all the ingredients.

  • prepare balls of around 30 g,

  • and lower each ball to have a small circle,

  • place the stuffing in a “Y” shape.

  • fold over the 3 sides,

  • put the cake on the palm of your hand and with the other hand, give it the shape of a star with curved angles, as if it were floating in water (a beautiful starfish).

  • Bake them at 180°C and let them cool completely before glazing them.

  • Prepare the icing with the ingredients mentioned above, it should not be runny or too thick,

  • always test on a cake and rectify by adding icing sugar until you obtain the desired texture.

  • decorate according to your taste, here I have shaped green leaves with sugar paste, pink flowers also with sugar paste, and small artificial flowers.

arayeches Algerian cake 2

Algerian cuisine, confectionery, pastry shop, dziriette, baklava, dry cake, cookies ,

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