Almond torte

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Knead the fat in pieces, sugar, flour, egg and almonds with the dough hooks of the hand mixer to a smooth dough. Take off 1/3. Press the remaining dough onto the bottom of a springform pan (26 cm Ø). Form a roll from the remaining third and place it on the edge of the mould. Pull up as a dough rim and press it firmly. Use a teaspoon handle to press in a pattern in a jagged shape.

2. 2

   Prick the base several times with a fork and bake in a preheated oven (electric range: 200 °C/ gas: level 3) for 15 minutes. Let it cool down on a cake rack. In the meantime, drain the cherries. Mix pudding powder with six to eight tablespoons of milk and sugar. Bring the rest of the milk to the boil, add the pudding powder and bring to the boil again. Cover the pudding with cling film to prevent skin formation and allow to cool. Whip 100 g cream until stiff. Fold into the pudding. Spread the cherries on the base (keep some for decoration). Place the pudding on top and smooth it down. Leave to set in the fridge for an hour.

3. 3

   Cover the pudding with cling film to prevent skin formation and allow to cool. Whip 100 g cream until stiff. Fold into the pudding. Spread the cherries on the base (keep some for decoration). Place the pudding on top and smooth it down. Leave to set in the fridge for an hour. Roast the flaked almonds in a pan without fat until golden brown. Sprinkle the cake with it. Whip the rest of the cream until stiff and fill into a piping bag with a star-shaped spout. Decorate the cake with it, sprinkle with remaining cherries. Makes twelve pieces

4. 4

   Roast the flaked almonds in a pan without fat until golden brown. Sprinkle the cake with it. Whip the rest of the cream until stiff and fill into a piping bag with a star-shaped spout. Decorate the cake with it, sprinkle with remaining cherries. Makes twelve pieces

Nutrition Facts

KCAL
390 kcal

CARBS
40 g

FATS
22 g

PROTEINS
7 g