German Almond Cake with Coffee Custard

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German Almond Cake with Coffee Custard
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Difficulty:
advanced
Difficulty
Preparation:
2 h. 30 min.
Preparation
Calories:
386
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
1 piece contains
(Percentage of daily recommendation)
Calories386 kcal(18 %)
Protein8.2 g(8 %)
Fat26.6 g(23 %)
Carbohydrates29 g(19 %)

Ingredients

for
16
For the cake
200 grams
peeled ground almonds
7
medium Egg whites
225 grams
1 packet
35 grams
70 grams
5 grams
1 generous pinch
50 grams
chopped almonds
For the coffee custard
1 packet
500 milliliters
50 grams
250 grams
softened Butter
To serve
100 grams
sliced almonds
Powdered sugar (for dusting)

Preparation steps

1.

For the cake: Toast the almonds in a nonstick frying pan, stirring. Pour out onto a plate and let cool.

2.

Whip the egg whites until stiff, sprinkling in the sugar and vanilla sugar until stiff and glossy. Fold in the toasted almonds, flour, powdered sugar, cocoa powder and cinnamon. Line a 26 cm (approximately 10-inch) springform pan with parchment paper, fill with 1/5 of the batter, sprinkle with 1/5 of the chopped almonds and bake in a preheated oven at 170°C (approximately 325°F) for about 20 minutes. Immediately remove the cake from the pan along with the parchment paper and let cool. Repeat with the remaining batter and almonds.

3.

For the coffee custard: Whisk the pudding powder with 6 tablespoons milk. Bring the remaining milk to a boil with the sugar and instant coffee. Stir in the pudding mixture, bring to a boil then reduce the heat and cook until thickened. Cover with plastic wrap and let cool.

4.

Beat the butter until creamy then gradually stir in the pudding. Spread over the cake layers and then stack the layers together. Coat the cake with the remaining custard.

5.

To serve: Toast the almonds in a dry frying pan then let cool. Sprinkle the cake with almonds and dust with powdered sugar.