Almond and amaretto bundt cake

For 16 pieces
  • 250 g Butter
  • 200 g Sugar
  • 1 packet vanillin sugar
  • 1 pinch salt
  • 5 eggs (size M)
  • 250 g flour
  • 50 g starch
  • 1 packet baking powder
  • 50 g ground almonds
  • 4-6 EL Milk
  • 120 g Amarettinikekse
  • 4 EL Almond Liqueur
  • 1 egg white
  • 2-3 EL lemon juice
  • 250 g Icing sugar
  • Amarettini biscuits and roasted almonds
  • Icing sugar
  • fat and breadcrumbs
90 minutes
light
1.
Mix the butter, sugar, vanilla sugar and salt with the whisk of the hand mixer until creamy. Stir in eggs one at a time. Mix the flour, cornstarch, baking powder and ground almonds together. Briefly stir in alternately with the milk. Fold in the amarettinis. Pour the dough into a greased bundt pan (2 1/2 liters) sprinkled with breadcrumbs. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for 65-70 minutes. Let cool down a little in the mold, turn out of the mold, drizzle with liqueur and let cool down completely. Beat egg white, lemon juice and powdered sugar to decorate. Cover the Gugelhupf with it. Before the topping dries, decorate with cookies and almonds. Serve dusted with powdered sugar
2.
Waiting time approx. 2 hours
1 piece approx.:
  • 380 kcal
  • 1590 kJ
  • 5 g protein
  • 16 g fat
  • 51 g carbohydrates

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