Almond Cream Cake with Sprinkles

0
Average: 0 (0 votes)
(0 votes)
Almond Cream Cake with Sprinkles
share Share
print
bookmark_border Copy URL
Health Score:
4,4 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr 45 min.
Preparation

Ingredients

for
12
also
2 packets Cream pudding
1 liter milk
75 grams sugar
300 grams Red currant jelly
400 grams Whipped cream
1 packet whipped cream stabilizer
For decorating
Colorful sprinkle
Non-pareils
Birthday Candles
For baking
2 Springform pans (24 and 16 cm diameters)
For the dough
8 eggs
200 grams sugar
270 grams Pastry flour
100 grams ground almonds
1 lemon (zest)
salt
How healthy are the main ingredients?
Whipped creamsugaralmondsugaregglemon

Preparation steps

1.

Line springform pans with parchment paper. Preheat oven to 180°C (approximately 350°F).

2.

For the dough, separate eggs. Whisk egg yolks with sugar until light and creamy. Mix in flour, almonds and lemon zest. Beat egg whites with 1 pinch of salt until stiff and add to egg yolk mixture. Spread about 1/4 of dough into smaller pan and the rest into the larger pan. Bake smaller pan for 25 minutes and the larger pan for 30 minutes. Cakes are done when toothpicks inserted in centers come out clean. Remove, cool and slice large cake twice horizontally.

3.

Prepare pudding with milk and sugar according to package directions.

4.

Warm jelly and brush on cake layers. Spread pudding equally between large cake layers while stacking. Spread pudding on top layer and place smaller cake on top.

5.

Whip cream with stabilizer until stiff and spread over cake. Insert candles and decorate with colored sprinkles and nonpareils. Cut and serve.