Almond Cake with Cream Filling

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Almond Cake with Cream Filling
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Health Score:
5,1 / 10
3 h. 50 min.


For the dough
100 grams ground almonds
125 Whole grain crackers
100 grams softened butter
150 grams sugar
4 eggs
2 tablespoons Pastry flour
½ packet Baking powder
200 grams Dark chocolate
2 Rum
25 grams Coconut oil
50 grams Almond slivers
2 breadcrumbs
For the filling
2 sheets gelatin
1 egg
50 grams Quark
1 tablespoon powdered sugar
2 tablespoons Cognac
50 grams Whipped cream
1 tablespoon ground Hazelnuts
How healthy are the main ingredients?
sugaralmondWhipped creameggegg

Preparation steps


For the dough: Put the crackers between 2 layers of plastic wrap and crush finely with a rolling pin. Beat the butter and sugar until fluffy, add the eggs one by one, then mix in the ground almonds, cracker crumbs, flour and baking powder. Grate 100 grams of chocolate finely (approximately 3.5 ounces) and add to the batter with the rum.

Preheat the oven to 180°C (approximately 350°F). Butter the pan and sprinkle with the breadcrumbs. Pour the batter into the pan and bake about 1 hour on the middle rack, checking doneness with a toothpick. Let cool on a wire rack.


For the filling: Soak the gelatine in water. Separate the egg. Mix the quark with the egg yolks and powdered sugar. Heat the cognac and dissolve the squeezed gelatin in it, then stir this into the quark mixture. Beat the egg whites with powdered sugar until stiff. Whip the cream and mix it and the egg whites into the quark mixture with the ground nuts.


Cut the cold cake into three equal layers. The lower and middle layers sprinkle evenly with the filling and restack the layers.


Melt the rest of the chocolate with the coconut oil, cover the cake with the glaze and sprinkle with the almond slivers. Let chocolate set before serving.