Amarettini almond cake

For 16 pieces
  • 1 glass (720 ml) cherries
  • 200 g Marzipan raw mass
  • 200 g soft butter of margarine
  • 125 g sugar
  • 1 Parcel Vanillin sugar
  • 1/2 Bottle of bitter almond oil
  • 1 Pinch Salt
  • 4 Eggs (size M)
  • 350 g flour
  • 3 TL Baking powder
  • 5 EL Milk
  • 100 g Amarettini biscuits
  • 2 tablespoons Icing sugar
  • Fat and flour
75 minutes
very simple
1.
Drain the cherries well. Roughly rapize the marzipan. Mix the fat with marzipan, sugar, vanilla sugar, bitter almond oil and salt until creamy. Stir in eggs one at a time. Mix flour and baking powder, stir in alternately with milk. Fold the cherries and 60 g amarettini into the dough
2.
Grease a springform pan with a tube base insert (26 cm Ø) and dust with flour. Pour in the dough and smooth it out. Approx. Place 40 g of Amarettini in a circle close together on the dough, press lightly. Bake in the preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: see manufacturer) for 45–50 minutes
3.
Remove from the oven, Let cool down on a wire rack for about 30 minutes. Loosen the springform rim, turn the cake out of the tin, then turn it out onto a cake plate and let it cool. Dust with powdered sugar. Whipped cream tastes good with it
4.
Waiting time 3 hours
1 piece approx:
  • 330 kcal
  • 1380 kJ
  • 6 g protein
  • 16 g fat
  • 40 g carbohydrates

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