Almond-Amaretto ring cake

Name: Almond-Amaretto ring cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 250 g Butter; 200 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 5 Eggs (size M); 250 g Flour; 50 g Cornstarch; 1 package Baking Powder; 50 g crushed almonds; 4-6 Tbsp Milk; 120 g Amarettini biscuits; 4 TABLESPOONS Almond liqueur; 1 Protein; 2-3 TABLESPOONS Lemon juice; 250 g Icing sugar; 7-10 Tbsp Amarettini biscuits and roasted almonds; 7-10 Tbsp Icing sugar; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

250 g Butter
200 g Sugar
1 package Vanillin sugar
1 pinch Salt
5 Eggs (size M)
250 g Flour
50 g Cornstarch
1 package Baking Powder
50 g crushed almonds
4-6 Tbsp Milk
120 g Amarettini biscuits
4 TABLESPOONS Almond liqueur
1 Protein
2-3 TABLESPOONS Lemon juice
250 g Icing sugar
7-10 Tbsp Amarettini biscuits and roasted almonds
7-10 Tbsp Icing sugar
7-10 Tbsp Fat and breadcrumbs

Directions

1
Cream butter, sugar, vanillin sugar and salt with the whisk of the hand mixer. Stir in the eggs one by one. Mix flour, cornstarch, baking powder and ground almonds. Alternately stir in the milk briefly. Fold in the Amarettinis. Pour the dough into a greased, breadcrumbed ring cake mould (2 1/2 litres capacity).
2
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 65-70 minutes. Allow to cool slightly in the mould, turn out of the mould, sprinkle with liqueur and allow to cool completely. To decorate, beat egg whites, lemon juice and icing sugar. Cover the ring cake with it. Decorate with biscuits and almonds before the icing dries. Serve dusted with icing sugar
3
waiting time approx. 2 hours