Almond sliver cake

For 12 pieces
  • 150 g dark chocolate
  • 80 g soft butter or margarine
  • 100 g sugar
  • 1 packet Vanillin sugar
  • 1 pinch salt
  • 5 eggs (size M )
  • 200 g ground almonds
  • 100 g minced almonds
  • 2 TL Baking powder
  • 3 EL Milk
  • 100 g Almond sticks
  • 100 g milk chocolate
  • 2 sheets gelatine
  • 250 g cranberry jam
  • 400 g whipped cream
  • 3 EL Brandy
  • 1 EL cocoa powder
  • fat
  • aluminum foil
90 minutes
Finely grate 100 g of dark chocolate. Mix the fat, 80 g sugar, vanilla sugar and salt until creamy. Separate eggs. Gradually stir the egg yolks into the fat and sugar mixture. Mix chocolate, ground and chopped almonds and baking powder and stir in alternately with the milk. Beat egg whites until stiff and fold in in portions. Grease a springform pan (26 cm Ø) well. Pour the dough into the pan and smooth it out. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for 45-50 minutes. Let the cake cool slightly in the tin. Remove from the mold and let cool down completely. Spread the almond sticks on a baking sheet. Roast for 6-8 minutes at the same temperature until golden brown. Let cool down. Roughly chop whole milk chocolate and 50 g dark chocolate, carefully melt over a hot water bath. Mix the almonds with the chocolate. Approx. Put 2/3 of the mixture as a small pile on aluminum foil. Let freeze. In the meantime, soak the gelatine in cold water. Spread 200 g of cranberries on the floor. Whip the cream until stiff, sprinkling in 20 g of sugar. Squeeze out the gelatine well, dissolve over a low heat, stir in the brandy and stir instir the cream. Spread half of the cream on the bottom. Spread the remaining almond sliver mass in very small piles on the cream. Pour the rest of the cream on top and spread carefully. Approx. Chill for 2 hours. Dust the cake lightly with cocoa, remove the almond slivers from the aluminum foil, cut some in half and place on the cake. Spread 50 g of cranberries on top
Waiting time approx. 2 hours
1 piece approx:
  • 580 kcal
  • 2410 kJ
  • 12 g protein
  • 44 g fat
  • 32 g carbohydrates


Leave A Comment