German Almond Cake with Coffee Custard
- For the cake
- 7 ozs skinless ground almonds
- 7 medium egg whites
- 8 ozs sugar
- 1 packet Vanilla sugar (or 1 tsp extract)
- 2 Tbsps Pastry flour (+ 1 teaspoon)
- 5 Tbsps powdered sugar
- 1 tsp Cocoa
- 1 generous pinch cinnamon
- 3 Tbsps chopped almonds
- For the coffee custard
- 1 packet vanilla pudding mix
- 16 ozs milk
- 3 Tbsps sugar
- 2-3 tsp Instant coffee
- 9 ozs softened butter
For the cake: Toast the almonds in a nonstick frying pan, stirring. Pour out onto a plate and let cool.
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 (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 / 325°F for about 20 minutes. Immediately remove the cake from the pan along with the parchment paper and let it cool. Repeat with the remaining batter and almonds 4 more times for a total of 5 layers.
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.
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.
To serve: Toast the almonds in a dry frying pan then let cool. Sprinkle the cake with almonds and dust with powdered sugar.