Almond Pudding Cake

AUTHOR
Leta Marks
DIFFICULTY
easy
RATING
3 4
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 12
  • 3 Eggs (size M)
  • 165 g Sugar
  • 70 g g
  • 80 g Flour
  • 1 1/2 TSP. Baking Powder
  • 2 sheets Gelatine
  • 1 package Almond-flavoured pudding powder
  • 4 TABLESPOONS + 360 ml milk
  • 2 TABLESPOONS Almond liqueur
  • 6 TABLESPOONS Currant Jelly
  • 400 g Whipped cream
  • 3 TABLESPOONS flaked almonds
  • 12 Almond kernels without skin
  • baking paper

Directions

  1. 1

    Separate eggs. Beat the egg whites until stiff, then add 125 g sugar. Stir in the egg yolks one by one. Mix ground almonds, flour and baking powder. Carefully fold into the sponge cake mixture. Line the bottom of a springform pan (26 cm Ø) with baking paper and fill in the mixture. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: not suitable/ gas: level 3) for about 20 minutes.

  2. 2

    Soak gelatine in cold water. Stir pudding powder, 40 g sugar and 4 tablespoons of milk until smooth. Bring 360 ml milk to the boil and stir in the mixed powder. Simmer the pudding for about 1 minute while stirring, then remove from the heat. Squeeze the gelatine. Stir Amaretto and gelatine into the pudding and cover the surface with cling film. Put the pudding in a cool place. Remove the sponge cake from the oven and carefully remove from the mould after 10 minutes. Let the base cool down on a cake rack. As soon as the base is cold, warm 4 tablespoons of currant jelly and stir until smooth. Cut the sponge cake in half horizontally. Spread the cut surfaces of the two halves with currant jelly. Place a cake ring around the lower cake base. When the pudding is cold, whip 200 g cream until stiff.

  3. 3

    Let the base cool down on a cake rack. As soon as the base is cold, warm 4 tablespoons of currant jelly and stir until smooth. Cut the sponge cake in half horizontally. Spread the cut surfaces of the two halves with currant jelly. Place a cake ring around the lower cake base. When the pudding is cold, whip 200 g cream until stiff. Stir the pudding until smooth and fold in the cream. Spread 2/3 of the cream on the base. Place the 2nd cake base on top and spread with the remaining cream. Put the cake in a cool place for about 1 hour. Roast the flaked almonds in a pan without fat, remove. Warm up 2 tablespoons of redcurrant jelly slightly and stir until smooth. Whip 200 g cream until stiff and fill into a piping bag with star-shaped spout. decorate the cake with cream tuffs, flaked almonds, whole almonds and redcurrant jelly

  4. 4

    Spread 2/3 of the cream on the base. Place the 2nd cake base on top and spread with the remaining cream. Put the cake in a cool place for about 1 hour. Roast the flaked almonds in a pan without fat, remove. Warm up 2 tablespoons of redcurrant jelly slightly and stir until smooth. Whip 200 g cream until stiff and fill into a piping bag with star-shaped spout. decorate the cake with cream tuffs, flaked almonds, whole almonds and redcurrant jelly

  5. 5

    waiting time approx. 1 1/2 hours

Nutrition Facts

KCAL
320 kcal
CARBS
31 g
FATS
19 g
PROTEINS
7 g

Categories & Tags

Cakes & PastriesCakeCake

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