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.
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.
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
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
waiting time approx. 1 1/2 hours