Almond cake with candied fruits

For 24 pieces
  • 200 g whipped cream
  • 4 eggs (size M)
  • 2 (à 150 g) Mug of flour
  • 1/2 packet Baking powder
  • 1 1/2 (à 200 g) Cup of sugar
  • 1 packet Vaniliin sugar
  • 1 Bottle of butter-vanilla flavor
  • 125 g Butter
  • 3/4 (100 g) Cup of sliced ​​almonds without skin
  • 3/4 (100 g) Cup of shaved hazelnut rne
  • 1 (25 g) Bag of chopped pistachio nuts
  • 75 g candied mango and papaya
  • 50 g Dark chocolate couverture
  • Fett
  • 1 small freezer bag
45 minutes
Pour the cream into a bowl. Wash and dry the cream cup. Add eggs to the cream. Mix the flour and baking powder and sift. Add 1 cup of sugar, vanilla sugar and flavoring, stir and add to the egg cream. Mix with the whisk of the hand mixer. Grease a baking sheet (32 x 39 cm) and smooth the dough on it. Bake in the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 10 minutes. Put the butter, 1/2 cup of sugar, almonds and hazelnuts in a small saucepan, bring to the boil while stirring and allow to cool slightly. Dice 2/3 of the papaya and mango and stir in. Stir in half of the pistachios. Spread the mixture on the pre-baked base and put it back in the oven. Bake for another 10 minutes at the same temperature. Take out, place on a wire rack and let cool down. Chop the couverture into small pieces and melt on a hot water bath. Finely chop the rest of the papaya, mango and pistachios. Sprinkle over the cake. Pour couverture into a freezer bag and cut off a small corner. Cut the cake into 24 pieces and decorate with fine couverture strips. Allow to dry
Wait approx. 1 hour. Photo: Först,
1 piece approx:
  • 260 kcal
  • 1090 kJ
  • 4 g protein
  • 14 g fat
  • 29 g carbohydrates


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