Almond cake with candied fruit

Name: Almond cake with candied fruit
Cook time: 45 min
Total time: 45 min
Yield: 24
Ingredients: 200 g Whipped cream; 4 Eggs (size M); 2 (150 g each) beaker flour; 1/2 package Baking Powder; 1 1/2 (each 200 g) Cup of sugar; 1 package Vaniliin sugar; 1 Bottle of butter-vanilla flavor; 125 g Butter; 3/4 (100 g) Cup of sliced almonds without skin; 3/4 (100 g) Cup of sliced hazelnut kernels; 1 (25 g) bag of chopped pistachio kernels; 75 g candied mango and papaya; 50 g Dark chocolate coating; 7-10 Tbsp Grease; 1 small freezer bag

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 24

200 g Whipped cream
4 Eggs (size M)
2 (150 g each) beaker flour
1/2 package Baking Powder
1 1/2 (each 200 g) Cup of sugar
1 package Vaniliin sugar
1 Bottle of butter-vanilla flavor
125 g Butter
3/4 (100 g) Cup of sliced almonds without skin
3/4 (100 g) Cup of sliced hazelnut kernels
1 (25 g) bag of chopped pistachio kernels
75 g candied mango and papaya
50 g Dark chocolate coating
7-10 Tbsp Grease
1 small freezer bag

Directions

1
Pour cream into a bowl. Wash the cream cup and dry it. Add eggs to the cream. Mix flour and baking powder and sieve. Add 1 cup of sugar, vanillin sugar and flavour, mix and add to the egg cream. Mix with the whisks of the hand mixer.
2
Grease a baking tray (32 x 39 cm), spread the dough on it until smooth. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 10 minutes. Put butter, 1/2 cup of sugar, almonds and hazelnuts into a small pot, bring to the boil while stirring and let cool down a bit. Dice 2/3 of the papaya and mango and stir in. Stir in half of the pistachios. Spread the mixture on the pre-baked base and put back into the oven. Bake for another 10 minutes at the same temperature. Remove from the oven, place on a cake rack and let it cool down. Chop the chocolate coating into small pieces and melt on a hot water bath. Finely chop the rest of the papaya, mango and pistachios. Sprinkle over the cake. Pour the chocolate coating into a freezer bag and cut off a small corner.
3
Bake for another 10 minutes at the same temperature. Remove from the oven, place on a cake rack and let it cool down. Chop the chocolate coating into small pieces and melt on a hot water bath. Finely chop the rest of the papaya, mango and pistachios. Sprinkle over the cake. Pour the chocolate coating into a freezer bag and cut off a small corner. Cut the cake into 24 pieces and decorate with fine chocolate door strips. Leave to dry