Clementine almond cake

For 12 pieces
  • 130 g ground almonds
  • 80 g powdered sugar
  • 20 g flour
  • 6 Protein (size M)
  • 80 g Sugar
  • 100 g Almond flakes
  • 4 sheet gelatine
  • 5-6 Clementines (approx. 100 g each)
  • 100 ml orange juice
  • 1 (75 g) bag of creamy powder 'apricot-passion fruit flavor'
  • 250 g Whole milk yoghurt
  • 200 g whipped cream
  • 1 Package Vanilla sugar
  • baking paper
90 minutes
light
1.
Mix the ground almonds, powdered sugar and flour. Beat egg whites until stiff. Sprinkle in 80 g of sugar. Continue beating until the sugar has completely dissolved. Carefully fold in the almond mixture. Line 3 baking sheets with parchment paper. Draw circles (22 cm Ø). Spread the mixture on top, sprinkle with flaked almonds. Bake in a preheated oven (electric stove: 150 ° C / convection: 125 ° C / gas: level 2) with the oven door slightly open for 40-50 minutes until light brown, allow to cool. In the meantime, soak the gelatine in cold water. Carefully remove clementine peels. Cut 3 clementines into thin slices. Put 100 ml of cold water and orange juice in a mixing bowl. Add the cream powder and beat with the whisk of the hand mixer for 3 minutes. Squeeze out the gelatine, dissolve it lukewarm. Stir 1 tablespoon of yogurt into the gelatin. Stir the mixed gelatine into the remaining yoghurt. Fold the yogurt into the whipped cream. Spread a thin layer of cream on 2 floors. Spread the clementine slices on top. Put the rest of the cream on top and smooth out. Put both bases over. Finish with the third base and refrigerate for at least 1 hour. Whip the cream and vanilin sugar until stiff. Put on the cake topper and spread loosely. Cut the remaining clementines into slices. Decorate the cake with it
2.
Wait approx. 1 hour. Photo: Först,
1 piece approx:
  • 290 kcal
  • 1210 kJ
  • 8 g ​​protein
  • 17 g fat
  • 27 g carbohydrates

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