Ingredients
Cake
- 185 g almond
- 150 g sugar
- egg whites
- Butter for the parchment paper
Filling
- 6 g egg yolks
- 150 ml cream
- 150 g sugar
- 185 g butter
Topping
- 50 g almond flakes
Almond cake
You must try this almond cake. Serve it with some lightly whipped cream.
Follow these steps
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Assemble your assistent with grater accessory
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Grate the almond for the cake and mix it with sugar.
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Set oven to 180°C (356°F)
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Draw three equal sized circles, 22 cm, on parchment paper.
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Assemble you assistent with whisk bowl and balloon whisks
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Separate the egg whites from the egg yolks.
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Add the egg whites to the whisk bowl and whisk on high speed until soft peaks are formed. Then carefully add the almond/sugar mix and slowly blend with the egg whites.
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Bruch the circles with melted butter and add the almond batter on top of them.
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Bake the cake for about 15-20 minutes.
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Loosen the cakes from the paper and let cool down.
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Start with the filling and add egg yolks, sugar and cream into a pot.
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Heat it up until boiling, stir constantly. Put aside and let cool down completely.
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Roast the almond flakes in a frying pan.
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Mount the cake with filling in between each layer and also cover the whole cake with the filling.
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Last, add the roasted flaked almonds on the top.
