almond cake

For 63 pieces
  • 2 Vanilla pods
  • 12 eggs (size M)
  • 400 g + 2 tbsp powdered sugar
  • 2 TL untreated lemon peel
  • 2 knife tip ground cinnamon
  • 4 EL Cream-Sherry
  • 500 g ground almonds
  • 60 piece (s) whole almonds
  • 1 EL Oil
  • fat
70 minutes
easy
1.
Score the vanilla pods, scrape out the pulp. Separate eggs. Mix egg yolks and 400 g powdered sugar until creamy. Stir in vanilla pulp, lemon peel, cinnamon, sherry and 460 g of ground almonds by spoonfuls. Beat egg whites very stiff. Draw evenly under the almond mixture. Spread in a greased drip pan sprinkled with the remaining ground almonds. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for 40-45 minutes until golden brown. Let cool down. Roast whole almonds in the oil in a pan until they are light brown. Dust with 2 tablespoons of powdered sugar, cut into pieces and decorate each piece with a whole almond. Makes approx. 63 pieces
1 piece approx.:
  • 100 kcal
  • 420 kJ
  • 3 g protein
  • 6 g fat
  • 7 g carbohydrates

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