Whiskey-Almond Cream Cake

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Whiskey-Almond Cream Cake
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Health Score:
4,9 / 10
45 min.
ready in 1 hr 30 min.
Ready in


For the cake
4 eggs
200 grams sugar
200 grams butter
180 milliliters milk
200 grams ground almonds
200 grams Pastry flour
1 packet Baking powder
butter (for greasing the pan)
Pastry flour (for the pan)
For the frosting
3 tablespoons Red currant jelly
4 tablespoons Whiskey
450 milliliters Whipped cream
2 packets whipped cream stabilizer
4 tablespoons Vanilla sugar
3 tablespoons cocoa powder
To garnish
100 grams roasted Almond slivers
Chocolate shaving
How healthy are the main ingredients?
Whipped creamalmondsugaregg

Preparation steps


Preheat the oven to 200°C (approximately 400°F). Butter the springform pan and dust with flour. 


For the cake: Beat the butter and sugar together until light and fluffy. Add the eggs one at a time and a pinch of salt. 


Stir in the ground almonds, flour and baking powder. Mix until smooth. 


Pour the batter into the prepared pan and bake for 45 minutes, until a toothpick inserted comes out clean. Remove from the oven, allow to cool slightly, then carefully remove from the pan. Slice in half lengthwise and brush with the currant jelly and about 1 tablespoon of whiskey.  


For the frosting: Whip the heavy cream with the stabilizer and vanilla sugar to stiff peaks. Set aside about 6 tablespoons for decoration. Mix the cocoa powder and remaining whiskey into the frosting. Spread about 1/3 of the frosting between the layers and the rest over the top and sides of the cake. Transfer the remaining cream to a piping bag fitted with a star tip and pipe small rosettes around the top of the cake. Garnish with slivered almonds and chocolate shavings.