almond cake

  • 125 g Butter or margarine
  • 65 g Sugar
  • 250 g Flour
  • 1 egg (size M)
  • 50 g ground almonds
  • 1 glass (720 ml, 460 g) cherries
  • 2 packet pudding powder 'almond flavor'
  • 3/4 l Milk
  • 2 EL Sugar
  • 250 g whipped cream
  • 3 EL Almond flakes
  • cling film
45 minutes
Knead the fat in pieces, sugar, flour, egg and almonds with the dough hook of the hand mixer to form a smooth dough. 1/3 decrease. Press the rest of the dough onto the bottom of a springform pan (26 cm Ø). Shape the remaining third into a roll and place on the edge of the pan. Pull up the edge of the dough and press firmly. Use a teaspoon handle to make a jagged pattern. Prick the base several times with a fork and bake in a preheated oven (electric stove: 200 ° C / gas: level 3) for 15 minutes. Let cool on a wire rack. In the meantime, drain the cherries. Mix the pudding powder with six to eight tablespoons of milk and sugar. Bring the rest of the milk to the boil, add the mixed pudding powder and bring to the boil again. Cover the pudding with cling film to prevent skin from forming andlet cool down. Whip 100 grams of cream until stiff. Fold into the pudding. Spread the cherries on the bottom (reserve some for decoration). Put the pudding on top and smooth it out. Leave to set in the refrigerator for an hour. Roast the almond flakes in a pan until golden brown. Sprinkle the cake with it. Whip the remaining cream until stiff and pour into a piping bag with a star nozzle. Decorate the cake with it and sprinkle with the remaining cherries. Makes twelve pieces
1 portion approx:
  • 390 kcal
  • 1630 kJ
  • 7 g protein
  • 22 g fat
  • 40 g carbohydrates


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