Almond cake with advocaat

Name: Almond cake with advocaat
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 100 g soft butter or margarine; 75 g demerara sugar; 3 Eggs (size M); 7-10 Tbsp Vanilla pod; 150 ml Egg liqueur; 100 g Wholemeal wheat flour; 2 TEASPOONS Baking Powder; 150 g crushed almonds; 1 pinch Salt; 50 g sliced almonds; 7-10 Tbsp orangefarbener Geleebauch; baking paper

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

100 g soft butter or margarine
75 g demerara sugar
3 Eggs (size M)
7-10 Tbsp Vanilla pod
150 ml Egg liqueur
100 g Wholemeal wheat flour
2 TEASPOONS Baking Powder
150 g crushed almonds
1 pinch Salt
50 g sliced almonds
7-10 Tbsp orangefarbener Geleebauch
baking paper

Directions

1
Cream butter with the whisk of the hand mixer. Add sugar and stir until the sugar is dissolved. Stir in the eggs one by one. Cut open the vanilla pod and scrape out the pulp. Stir the pulp and 100 ml advocaat into the mixture. Mix flour, baking powder, ground almonds and salt. Stir in gradually.
2
Line the bottom of a springform pan (24 cm Ø) with baking paper. Fill in the dough, smooth it down and sprinkle with almonds. Sprinkle with 50 ml advocaat. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 35-40 minutes. Remove the cake from the springform pan immediately and let it cool down on a cake rack. Decorate with Jelly Belly