Almond cake with raspberries

Name: Almond cake with raspberries
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 300 g frozen raspberries; 1 Organic Lemon; 1 Organic Orange; 7-10 Tbsp Grease; 8 Eggs (Gr. M); 250 g Sugar; 1 package Vanilla sugar; 300 g ground; 7-10 Tbsp Almonds; 7-10 Tbsp Cinnamon; 3 TABLESPOONS whole almonds (without skin); 7-10 Tbsp Icing sugar

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

300 g frozen raspberries
1 Organic Lemon
1 Organic Orange
7-10 Tbsp Grease
8 Eggs (Gr. M)
250 g Sugar
1 package Vanilla sugar
300 g ground
7-10 Tbsp Almonds
7-10 Tbsp Cinnamon
3 TABLESPOONS whole almonds (without skin)
7-10 Tbsp Icing sugar

Directions

1
Let raspberries thaw for about 15 minutes. Wash lemon and orange hot, dry and finely grate the peel. Grease a square (24 x 24 cm) or round (26 cm Ø) springform pan well. Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer).
2
Separate eggs. Beat egg white (possibly in portions) until stiff. Mix egg yolks, sugar and vanilla sugar with the whisk of the mixer until creamy. Stir in ground almonds, 1⁄2 tsp. cinnamon, lemon and orange peel.
3
Fold in portions of beaten egg white. Fold in raspberries. Fill the dough into the form, smooth it down. Bake in a hot oven for 45-55 minutes. Take out and let cool down.
4
Roast whole almonds in a pan without fat, remove and chop. Remove the cake from the pan, dust with icing sugar and sprinkle with chopped almonds.