Average: 5 (1 vote)
(1 vote)
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Health Score:
3,8 / 10
8 h.


For the base
5 eggs
125 grams powdered sugar
1 Tbsp Vanilla sugar
50 grams cornstarch
50 grams Pastry flour
For the filling
200 grams Dark chocolate
50 grams blanched almonds
50 grams peeled Hazelnuts
50 grams Meringue (from the bakery)
1 l Whipped cream
50 grams powdered sugar
2 centiliters Brandy
2 centiliters Amaretto
For the covering
150 grams Couverture
powdered sugar (for dusting)
Raspberries (for documents)
How healthy are the main ingredients?
Whipped creamalmondeggRaspberry

Preparation steps


For the base: Preheat the oven to 175°C (approximately 350°F). Line a large baking sheet with parchment paper. Separate the eggs, beat the egg yolks, powdered sugar and vanilla sugar until fluffy. Beat the egg whites very stiff and fold into the yolk mixture. Mix together the cornstarch and flour and fold into the egg mixture. Spread the mixture about 1cm (approximately 1/2-inch) thick on the baking sheet, smooth the top and bake 15 minutes.

Run a knife around the edges, invert onto a board and remove the paper. Let cool. Line a deep semicircular bowl with buttered parchment paper. Cut a round, the size of the bottom of the bowl,from the cooled sponge cake and place in the bowl. Cut the remaining cake into strips and line the sides of the bowl with some of the strips. Combine the brandy and amaretto and brush on the cake.


Coarsely chop half of the chocolate. Melt the remaining chocolate with 100 ml (approximately 1/2 cup) of cream in a heatproof bowl set over a pan of simmering water. Coarsely chop the almonds and hazelnuts. Crumble the meringue.

Beat the remaining cream with 50 grams (approximately 1/4 cup) of powdered sugar until stiff and fold in the nuts. Divide in half. Fold the meringue into half. Fold the chopped chocolate into the second half. Spoon the meringue cream into the mold, smooth the top and refrigerate 20 minutes. Spoon the chocolate cream filling over, smooth the top and cover with the remaining strips of cake. Refrigerate at least 6 hours.


For the covering: Coarsely chop the chocolate and melt in a heatproof bowl set over a pan of simmering water. Turn out the well-cooled cake onto a plate, remove the parchment paper and coat with the chocolate, as desired, top with raspberries and dust with powdered sugar.