Almond Cream Cake
Ingredients
- For the filling
- 1 packet almond paste
- 400 milliliters milk
- 2 Tbsps sugar
- 200 grams Whipped cream
- 1 packet whipped cream stabilizer
- For brushing
- 6 Tbsps Rumtopf liquid (or anisette, such as Sambuca)
- For the decoration
- 300 grams white Couverture
- little one Chocolate Christmas shapes
Preparation steps
For the batter: Line a baking pan with parchment paper. Separate eggs. Beat egg whites until stiff. Beat egg yolks with sugar for about 15 minutes, until fluffy. Fold in hazelnuts and lemon zest. Then fold in whites. Pour batter into pan, smooth surface and bake in an oven preheated to 175°C (approximately 350°F) for 50 minutes. Remove from oven, let cool slightly, then release from pan and peel off parchment. Let cool completely on a wire rack.
For the filling: Prepare pudding mix, milk and sugar according to package instructions. Beat cream and stabilizer until stiff.
Fold whipped cream into pudding, then chill for 30 minutes. Cut cake in half horizontally, creating 2 layers. Place bottom layer on a cake plate and add a cake ring. Brush liqueur onto cake, then top with filling. Sprinkle with hazelnuts and candied fruit. Top with remaining cake and press lightly. Chill and remove cake ring.
For the decoration: Melt crushed chocolate over a double boiler, let cool slightly and coat cake with chocolate. Decorate cake with chocolate figures, then slice and serve.
