Almond Chocolate Slices

Ingredients

Directions

1. 1

   Chopping chocolate. Boil up the cream and melt the chocolate in it. Let the chocolate cream cool down and then put it in a cool place for 2-3 hours

2. 2

   Soak gelatine in cold water. Boil 650 ml of milk. Stir pudding powder, 6 tbsp. sugar and 150 ml milk until smooth. Stir into the boiling milk, bring to the boil and simmer for 1 minute. Remove from the heat, let cool down a little. Stir in almond liqueur and gelatine and put in a cool place. Cover with foil

3. 3

   Separate eggs. Beat egg whites and 2 tablespoons of water until stiff. Add vanillin sugar, salt and 75 g sugar. Beat until the sugar is completely dissolved. Stir in egg yolks one after the other. Mix flour, starch, cocoa and baking powder. Sieve onto the egg mixture and fold in. Spread on a baking tray (32 x 39 cm) lined with baking paper. Sprinkle with flaked almonds

4. 4

   Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-12 minutes. Then turn out onto a damp tea towel sprinkled with sugar. Peel off the baking paper

5. 5

   Whip the chocolate cream with the whisk of the hand mixer for 1-2 minutes. Stir the pudding until smooth. Halve the sponge cake crosswise. Place a baking frame around one half. Spread the pudding and chocolate cream on the base one after the other. Cover with the rest of the sponge cake. Chill the cake for about 3 hours and cut it into pieces

6. 6

   waiting time approx. 6 hours