Almond layer cake with butter cream

For 18 pieces
  • 1/2 l milk
  • 1 Pckch. 'Vanilla' pudding powder
  • 75 g + 375 g sugar
  • Fat and flour
  • 6 Eggs, 500 g soft butter (size. M)
  • 225 g flour, 150 g ground almonds without skin, salt
  • 5 (50 g) go. Tbsp almond flakes
  • unbeh. Orange, star fruit, cape gooseberries and powdered sugar to decorate, cling film
40 minutes
6 Mix together tablespoons of milk, pudding powder and 75 g of sugar. Bring the rest of the milk to the boil. Stir in the pudding powder and simmer for about 1 minute while stirring. Allow to cool, stirring more often.
Grease springform pan (26 cm Ø), dust with flour. Separate eggs. Mix 375 g butter and 375 g sugar for about 5 minutes until creamy. Stir in egg yolks one at a time. Mix the flour and ground almonds, briefly stir in alternately with 3 tablespoons of water. Beat the egg whites and a pinch of salt until stiff. Mix 2/3 egg whites into the dough, fold in the rest
Spread 1/3 of the mixture into the pan. Sprinkle 1 tbsp almond flakes on top. Bake in a preheated oven (electric stove: 175 ° C / fan: 150 ° C / gas: level 2) for about 25 minutes. Detach from the mold. Cooling down. Bake 2 more bases in the same way
Beat 125 g butter in a high mixing bowl for about 5 minutes until frothy. Beat in the pudding spoon by spoon. Spread the cream on 2 floors. Put all the floors together. Wrap in foil. Chill overnight. Before serving, roast 2 tbsp almond flakes, leave to cool. Decorate the cake with flaked almonds, fruits and powdered sugar
1 piece approx:
  • 480 kcal
  • 2010 kJ
  • 7 g protein
  • 32 g fat
  • 37 g carbohydrates


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