Almond sliver cake

Name: Almond sliver cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 150 g Dark chocolate; 80 g soft butter or margarine; 100 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 5 Eggs (size M); 200 g crushed almonds; 100 g chopped almonds; 2 TEASPOONS Baking Powder; 3 TABLESPOONS Milk; 100 g Almond slivers; 100 g Milk chocolate; 2 sheets Gelatine; 250 g Cranberry Jam; 400 g Whipped cream; 3 TABLESPOONS Brandy; 1 TABLESPOON Cocoa powder; 7-10 Tbsp Grease; 7-10 Tbsp Aluminium foil

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

150 g Dark chocolate
80 g soft butter or margarine
100 g Sugar
1 package Vanillin sugar
1 pinch Salt
5 Eggs (size M)
200 g crushed almonds
100 g chopped almonds
2 TEASPOONS Baking Powder
3 TABLESPOONS Milk
100 g Almond slivers
100 g Milk chocolate
2 sheets Gelatine
250 g Cranberry Jam
400 g Whipped cream
3 TABLESPOONS Brandy
1 TABLESPOON Cocoa powder
7-10 Tbsp Grease
7-10 Tbsp Aluminium foil

Directions

1
Finely grate 100 g dark chocolate. Cream fat, 80 g sugar, vanillin sugar and salt. Separate the eggs. Gradually stir the egg yolks into the fat-sugar mixture. Mix chocolate, ground and chopped almonds and baking powder and stir in alternately with the milk. Beat egg whites until stiff and fold in portions. Grease a springform pan (26 cm Ø) well.
2
Fill the dough into the form and smooth it down. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 45-50 minutes. Leave the cake to cool slightly in the tin. Remove from the mould and let it cool down completely. Spread almond slivers on a baking tray. Roast at the same temperature for 6-8 minutes until golden brown. Let it cool down. Coarsely chop whole milk chocolate and 50 g dark chocolate, melt carefully over a hot water bath. Mix the almonds with the chocolate. Place about 2/3 of the mixture as small heaps on aluminium foil. Allow to set. In the meantime, soak gelatine in cold water. Spread 200 g cranberries on the base. Whip the cream until stiff and allow 20 g sugar to trickle in.
3
Coarsely chop whole milk chocolate and 50 g dark chocolate, melt carefully over a hot water bath. Mix the almonds with the chocolate. Place about 2/3 of the mixture as small heaps on aluminium foil. Allow to set. In the meantime, soak gelatine in cold water. Spread 200 g cranberries on the base. Whip the cream until stiff and allow 20 g sugar to trickle in. Squeeze the gelatine well, dissolve over a low heat, stir in brandy and stir into the cream. Spread half of the cream on the base. Spread the remaining almond slivers in very small heaps on the cream. Add the rest of the cream and spread carefully. Chill for about 2 hours. Dust the cake lightly with cocoa, remove the almond slivers from the aluminium foil, cut some in half and place them on the cake. Spread 50 g cranberries in patches on the cake
4
Squeeze the gelatine well, dissolve over a low heat, stir in brandy and stir into the cream. Spread half of the cream on the base. Spread the remaining almond slivers in very small heaps on the cream. Add the rest of the cream and spread carefully. Chill for about 2 hours. Dust the cake lightly with cocoa, remove the almond slivers from the aluminium foil, cut some in half and place them on the cake. Spread 50 g cranberries in patches on the cake
5
waiting time approx. 2 hours