Almond Cake with Cream Filling

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Almond Cake with Cream Filling
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Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
ready in 3 h. 10 min.
Ready in

Ingredients

for
1
For the cke
200 grams soft butter
150 grams sugar
6 eggs
375 grams Pastry flour
1 packet Baking powder
250 grams Sour cream
For the topping
200 grams butter
200 grams sugar
4 tablespoons Whipped cream
250 grams planed almonds
For the filling
1 packet almond paste (enough for 500 ml of milk)
250 milliliters milk
2 tablespoons sugar
50 grams Almond brittle
300 grams Whipped cream
2 packets whipped cream stabilizer
2 packets Vanilla sugar
Also
2 tablespoons powdered sugar
Parchment paper (for the pan)
How healthy are the main ingredients?
Whipped creamSour creamalmondsugarsugarWhipped cream

Preparation steps

1.

For the cake, mix butter and sugar until creamy. Stir in the eggs. Mix the flour and baking powder together and add to wet ingredients. Stir in the sour cream and pour into a lined springform pan. Smooth with a spatula and bake in a 180 ° C (approximately 350 ° F) oven for about 35 minutes.

2.

For the topping, melt the butter. Add sugar and heavy cream. Bring to a boil and remove from heat. Toast the almonds in a nonstick skillet until light brown. Add to the butter and sugar mixture.

3.

Spread on top of cake and bake for an additional 15 minutes.

4.

Remove the cake from the oven and cool s

5.

Remove cake from the pan and allow to cool on a wire rack.

6.

Cook the custard powder with 250 ml (approximately 1 cup) milk and sugar, according to package details. Add the almond brittle (break into pieces if needed) and allow pudding to cool. Beat heavy cream, whip cream and vanilla sugar together until stiff. Fold into the pudding. Cut the cake horizontally across and place bottom back in the springform pan. Pour filling over bottom half and place top half of cake over it.

7.

Chill cake until filling has set. To serve, remove the ring from the pan, sprinkle with powdered sugar and slice.