Almond crumble cake from the tray

For 24 pieces
  • fat
  • 100 g Almond kernels
  • 250 g Butter
  • 200 g + 250 g flour
  • 200 g ground almonds
  • (with or without skin)
  • 300 g + 200 g sugar
  • Salt
  • 4 Eggs (size M)
  • 1 deleted TL Baking powder
  • 200 g whipped cream
  • Icing sugar
60 minutes
light
1.
A drip pan (approx. 32 x 39 cm; at least 3.5 cm deep). Roughly chop the almond kernels in a universal chopper. Melt the butter over a mild heat and allow to cool a little
2.
Mix 200 g flour, ground almonds, 300 g sugar and a pinch of salt. Pour in the liquid butter. Process everything first with the dough hook of the hand mixer and then briefly with your hands into sprinkles
3.
Separate the eggs. Beat the egg white and a pinch of salt until stiff, sprinkling in 200 g of sugar. Beat in the egg yolks one by one. Sift 250 g flour and baking powder on top and fold in. Spread on the drip pan. Sprinklesdistribute on it. Sprinkle with the chopped almonds. Bake in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 20 minutes
4.
Cool the cake for about 5 minutes to let. Then pour the liquid cream evenly over the cake. Let cool down completely. Dust with powdered sugar
1 piece approx:
  • 350 kcal
  • 1470 kJ
  • 6 g protein
  • 19 g fat
  • 36 g carbohydrates

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