Almond Whiskey Torte

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Almond Whiskey Torte
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Difficulty:
advanced
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
528
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
1 piece contains
(Percentage of daily recommendation)
Calories528 kcal(25 %)
Protein12.4 g(13 %)
Fat36.5 g(31 %)
Carbohydrates34 g(23 %)

Ingredients

for
12
For the cake
4 eggs
120 grams sugar
1 packet Bourbon vanilla powder
4 tablespoons hot water
60 grams ground almonds
100 grams Pastry flour
2 teaspoons Baking powder
For the filling
9 sheets white gelatin
5 eggs
100 grams sugar
2 packets Bourbon vanilla powder
100 milliliters Whiskey
400 grams Whipped cream
100 grams Chocolate shaving
For the garnish
100 grams slivered almonds
400 grams Whipped cream
1 packet Mikado chocolate sticks
How healthy are the main ingredients?
Whipped creamsugarsugaralmondeggegg

Preparation steps

1.

For the cake, beat eggs, sugar, vanilla sugar and water for 8 minutes or until foamy. Mix almonds, flour and baking powder and fold in carefully with a whisk. Line the bottom of a 26 cm (approximately 10-inch) diameter springform pan with parchment paper. Pour in the batter and smooth the top.

Bake in preheated 170°C (approximately 350°F) oven for 30 minutes. Cool in the pan for 10 minutes. Remove cake from the pan, invert onto a wire rack, remove the parchment paper and cool the cake. 

2.

For the filling, soak gelatin in cold water for 5 minutes. Beat eggs, sugar, vanilla sugar and whiskey in a metal bowl over a hot water bath until frothy. Add gelatin and stir until dissolved.

Remove the bowl from the water bath. Transfer bowl to a cold water bath and stir until mixture is cooled. Refrigerate. Once the mixture begins to gel, whip the cream until stiff. Fold the whipped cream into the filling.

3.

Cut cake crosswise into 2 even layers. Place bottom layer on a cake plate with a cake ring around it. Spread with half of the filling. Sprinkle with grated chocolate. Spread with the remaining filling and top with the remaining cake layer. Refrigerate for at least 2 hours.

4.

For the garnish, toast the almonds in a dry pan until golden brown. Whip the cream. Remove cake ring carefully. Spread the whipped cream on top of the cake and decorate with a serrated cake card. Press almonds onto the side of the cake. Garnish the top with Mikado sticks and sprinkle with some almonds.