Almond Layer Cake

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Almond Layer Cake
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Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 2 h. 45 min.
Ready in

Ingredients

for
1
For the batter
4
80 grams
1 tablespoon
1 pinch
50 grams
50 grams
Butter (for greasing)
Pastry flour (for dusting)
For the dough
3
1 pinch
75 grams
75 grams
blanched, ground almonds
2 tablespoons
For the filling
100 milliliters
100 milliliters
75 grams
3 tablespoons
200 grams
softened Butter
50 grams
white Almond butter (health food), to taste
1 packet
For soaking
125 milliliters
50 grams
80 milliliters
For the decoration
blanched, roasted almonds (brittle)

Preparation steps

1.

For the batter: Separate eggs. Beat yolks, sugar and almond liqueur until fluffy. Beat egg whites and salt until stiff. Combine cornstarch and flour. Alternate adding egg whites and flour mixture to yolks. Grease a springform pan with butter and dust with flour. Pour batter into pan and bake in an oven preheated to 180°C (approximately 350°F) on the bottom rack for 25-30 minutes.

2.

For the dough: Cut out 2 circles of parchment paper, each 24 cm (approximately 10 inches) in diameter and place on a baking sheet. Beat egg whites and salt until stiff and sprinkle in sugar. Combine almonds and cornstarch and fold into whites. Spread mixture onto each piece of parchment and bake in an oven preheated to 140°C (approximately 275°F) with the oven door ajar for about 1.5 hours.

3.

For the filling: Boil milk, cream, sugar and cornflour, then let cool. Beat butter, almond and vanilla sugar until smooth, then fold into milk mixture. 

4.

For soaking: Boil water and sugar, add amaretto and drizzle onto cake. 

5.

Place a layer of dough on a cake plate. Spread with 1/3 of the filling. Add the cake and top with another third of filling. Add remaining piece of dough and spread ith remaining cream. Serve garnished with almonds and nut brittle.