Almond cake with raspberries

Name: Almond cake with raspberries
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 250 g frozen raspberries; 8 Eggs (size M); 1 package Vanillin sugar; 250 g Sugar; 1 Organic Lemon; 1 Organic Orange; 300 g ground almonds without skin; 1/2 TEASPOON Cinnamon; 50 g whole almond kernels without skin; 7-10 Tbsp Icing sugar; 7-10 Tbsp Grease

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

250 g frozen raspberries
8 Eggs (size M)
1 package Vanillin sugar
250 g Sugar
1 Organic Lemon
1 Organic Orange
300 g ground almonds without skin
1/2 TEASPOON Cinnamon
50 g whole almond kernels without skin
7-10 Tbsp Icing sugar
7-10 Tbsp Grease

Directions

1
Let raspberries thaw slightly for about 15 minutes. Separate the eggs. Mix egg yolks, vanilla sugar and sugar with the whisk of the hand mixer until creamy. Wash lemon and orange hot, grate dry and finely grate the peel.
2
Stir in ground almonds, cinnamon, lemon and orange peel. Beat the egg white in 2 portions until stiff and fold in. Mix raspberries into the dough.
3
Put the dough into a greased, square springform pan (24 x 24 cm) and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 45-55 minutes.
4
Take out and let it cool down for about 2 hours.
5
Roast almond kernels in a pan without fat for 2-3 minutes, remove, let cool and chop. Dust the cake with icing sugar and sprinkle with chopped almonds.