Almond and chocolate slices

For 12 pieces
  • 200 g dark chocolate
  • 400 g whipped cream
  • 4 sheets gelatine
  • 800 ml Milk
  • 2 packet ' Almond flavor 'pudding powder
  • 6 EL + 75 g sugar
  • 4 EL Almond Liqueur
  • 4 Eggs (size M)
  • 1 Package Vanillin-Sugar
  • 1 pinch salt
  • 50 g flour
  • 25 g Cornstarch
  • 15 g Cocoa powder
  • 1 deleted TL baking powder
  • 50 g almond flakes
  • Sugar
  • cling film
  • baking paper
60 minutes
Chop the chocolate. Bring the cream to the boil and melt the chocolate in it. Let the chocolate cream cool down and then refrigerate for 2–3 hours
Soak the gelatine in cold water. Bring 650 ml milk to the boil. Mix the pudding powder, 6 tbsp sugar and 150 ml milk until smooth. Stir into the boiling milk, bring to the boil and simmer for 1 minute. Remove from the stove and let cool down a little. Stir in the almond liqueur and gelatine and refrigerate. Cover with foil
Separate eggs. Beat the egg whites and 2 tbsp water until stiff. Sprinkle in the vanillin sugar, salt and 75 g sugar. Beat until the sugar has completely dissolved. Stir in egg yolks one at a time. Mix the flour, starch, cocoa and baking powder. Sift into the egg mixture and fold in. Spread on a baking sheet (32 x 39 cm) lined with baking paper. Sprinkle with flaked almonds
Bake in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for 10–12 minutes. Then turn it out onto a damp tea towel sprinkled with sugar. Peel off the baking paper
Beat the chocolate cream with the whisk of the hand mixer for 1–2 minutes. Beat the pudding until smooth. Halve the sponge cake crosswise. Place a baking frame by half.Spread pudding and chocolate cream one after the other on the floor. Cover with the remaining biscuit. Chill the cake for approx. 3 hours and cut into pieces
Waiting time approx. 6 hours
1 piece approx.:
  • 410 kcal
  • 1720 kJ
  • 9 g protein
  • 23 g fat
  • 38 g carbohydrates


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