Almond layer cake with butter cream

AUTHOR
Louis Ramirez
DIFFICULTY
easy
RATING
3 2
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 18
  • 1/2 l Milk
  • 1 Pckch. Pudding powder "Vanilla"
  • 75 g + 375 g sugar
  • 7-10 Tbsp Fat and flour
  • 6 eggs , 500 g soft butter (size M)
  • 225 g flour, 150 g ground almonds without skin, salt
  • 5 (50 g) go. tablespoons flaked almonds
  • 7-10 Tbsp untreated orange, starfruit, Cape gooseberries and icing sugar for decoration, cling film

Directions

  1. 1

    Mix 6 tbsp. milk, pudding powder and 75 g sugar. Boil up the rest of the milk. Stir in pudding powder and simmer for about 1 minute while stirring. Let it cool down, stirring more often

  2. 2

    Grease a springform pan (26 cm Ø) and dust with flour. Separate eggs. Stir 375 g butter and 375 g sugar for about 5 minutes until creamy. Stir in the egg yolks one by one. Mix flour and ground almonds, alternating with 3 tbsp. water and stir in briefly. Beat egg white and 1 pinch of salt until stiff. Stir 2/3 beaten egg white into the dough, fold in the rest

  3. 3

    Spread 1/3 of the mixture into the mould. Sprinkle 1 tablespoon almond flakes on top. Bake in the preheated oven (electric oven: 175 °C/circulating air: 150 °C/gas: level 2) for about 25 minutes. Remove from the tin. Cool down. 2 more bases eb

  4. 4

    Beat 125 g butter in a high mixing bowl for about 5 minutes until foamy. Whip the pudding into the mixture by the spoonful. Spread the cream on 2 bases. Put all the cake layers together. Wrap in foil. Cool overnight. Before serving, roast 2 tablespoons of flaked almonds and allow to cool. Decorate cake with flaked almonds, fruits and icing sugar

Nutrition Facts

KCAL
480 kcal
CARBS
37 g
FATS
32 g
PROTEINS
7 g

Categories & Tags

Cakes & PastriesCakeCake

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