Airy almond cake with puffed rice

Name: Airy almond cake with puffed rice
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 250 g Yoghurt butter (20 % less fat); 200 g Icing sugar; 7-10 Tbsp Salt; 5 Eggs (size M); 5 (approx. 65 g) Crispy puffed rice chocolate; 325 g Flour; 50 g crushed almonds; 3 TSP Baking Powder; 100 ml Milk; 25 g Dark chocolate coating; 7-10 Tbsp Fat and flour

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

250 g Yoghurt butter (20 % less fat)
200 g Icing sugar
7-10 Tbsp Salt
5 Eggs (size M)
5 (approx. 65 g) Crispy puffed rice chocolate
325 g Flour
50 g crushed almonds
3 TSP Baking Powder
100 ml Milk
25 g Dark chocolate coating
7-10 Tbsp Fat and flour

Directions

1
Mix butter, icing sugar and 1 pinch of salt with the whisk of the hand mixer for 2-3 minutes until creamy. Stir in the eggs one after the other. Coarsely chop the puffed rice
2
Mix flour, puffed rice, almonds and baking powder. Alternately stir the flour mix and milk into the fat-sugar mass. Pour the dough into a greased, flour-spread ring cake mould (approx. 2 litres capacity)
3
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 45 minutes, remove from oven. Leave the cake to cool in the tin for approx. 15 minutes, turn out onto a cake rack and let it cool down for approx. 2 hours
4
Coarsely chop the chocolate coating, melt over a warm water bath, let it cool down for about 10 minutes. Sprinkle the chocolate coating over the cake with a teaspoon, allow to dry for approx. 30 minutes
5
waiting time approx. 2 3/4 hours