Almond cake

COOK TIME
70 mins

TOTAL TIME
70 mins

Ingredients

Directions

1. 1

   Scratch the vanilla beans, scrape out the pulp. Separate eggs. Cream egg yolk and 400 g icing sugar. Stir in vanilla pulp, lemon zest, cinnamon, sherry and 460 g ground almonds by the spoonful. Beat the egg whites until very stiff. Fold evenly into the almond mixture.

2. 2

   Spread into a greased fat pan sprinkled with the remaining ground almonds. Bake in a preheated oven (electric range: 175 °C/ convection oven: 150 ° C/ gas: level 2) for 40-45 minutes until golden brown. Let them cool down. Roast whole almonds in a pan in oil until they are lightly brown. Dust with 2 tablespoons of icing sugar, cut into pieces and decorate each piece with a whole almond. Results in about 63 pieces

Nutrition Facts

KCAL
100 kcal

CARBS
7 g

FATS
6 g

PROTEINS
3 g