Almond butter cream cake

Name: Almond butter cream cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 1 package Pudding powder "Vanilla flavour" (for 500 ml milk; for boiling); 500 ml Milk; 475 g Sugar; 75 g sliced almonds; 6 Eggs (size M); 500 g soft/ soft butter; 225 g Flour; 150 g ground almonds without skin; 2-3 TABLESPOONS Sparkling mineral water; 7-10 Tbsp Salt; 1 (approx. 200 g) Orange; 1 (approx. 75 g; carambola) Star fruit; 5-6 Cape gooseberries (Physalis); 7-10 Tbsp Icing sugar; 7-10 Tbsp Fat and flour; 7-10 Tbsp Cling film

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

1 package Pudding powder "Vanilla flavour" (for 500 ml milk; for boiling)
500 ml Milk
475 g Sugar
75 g sliced almonds
6 Eggs (size M)
500 g soft/ soft butter
225 g Flour
150 g ground almonds without skin
2-3 TABLESPOONS Sparkling mineral water
7-10 Tbsp Salt
1 (approx. 200 g) Orange
1 (approx. 75 g; carambola) Star fruit
5-6 Cape gooseberries (Physalis)
7-10 Tbsp Icing sugar
7-10 Tbsp Fat and flour
7-10 Tbsp Cling film

Directions

1
Stir pudding powder and 5-6 tablespoons of milk until smooth. Bring the rest of the milk and 100 g sugar to the boil. Remove from heat, stir in the pudding powder and bring to the boil again. Place in a bowl, cover surface with foil and allow to cool. In the meantime, roast the flaked almonds in a pan without fat until golden brown. Take out and let cool down.
2
Separate the eggs. Stir 375 g butter and 375 g sugar for about 5 minutes until creamy. Stir in the egg yolks one by one. Mix flour and ground almonds and stir in alternately with the mineral water. Beat the egg white and 1 pinch of salt until stiff, stir in 2/3 and carefully fold in 1/3. Grease a springform pan and dust lightly with flour. Pour in 1/3 of the dough and smooth it down. Sprinkle with about 20 g roasted almonds. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 12-15 minutes. Remove and carefully remove from the tin immediately. Bake 2 more cake bases in the same way. Whip 125 g butter for about 5 minutes until creamy.
3
Sprinkle with about 20 g roasted almonds. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 12-15 minutes. Remove and carefully remove from the tin immediately. Bake 2 more cake bases in the same way. Whip 125 g butter for about 5 minutes until creamy. Stir the pudding again and stir into the butter by the spoonful. Brush two cooled cake bases with the mixture and place on top of each other. Put the lid on and chill for about 2 hours. In the meantime, wash the fruit. Cut oranges and starfruit into slices. Decorate the cake with orange and carambola slices and physalis. Sprinkle the rest of the almond flakes on top and serve dusted with icing sugar
4
Brush two cooled cake bases with the mixture and place on top of each other. Put the lid on and chill for about 2 hours. In the meantime, wash the fruit. Cut oranges and starfruit into slices. Decorate the cake with orange and carambola slices and physalis. Sprinkle the rest of the almond flakes on top and serve dusted with icing sugar
5
waiting time approx. 2 hours