Amaretto marble cake

Name: Amaretto marble cake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 22
Ingredients: 125 g Amarettini (Italian almond pastry); 150 g semi-bitter couverture; 250 g soft butter/margarine; 175 g Sugar; 1 package Vanillin sugar; 7-10 Tbsp Salt; 4 Tr. bitter almond aroma; 6 Eggs (Gr. M); 450 g + approx. 1 tablespoon flour; 8 tablespoons (20 g) + 2 TABLESPOONS; 7-10 Tbsp chopped almonds; 1 package Baking Powder; 1/8 l (50 ml) + 5 tablespoons of milk; 2 heaped Tbsp Cocoa; 5-6 Tbsp Amaretto liqueur (Italian almond liqueur); 2 TABLESPOONS Sugar crystals

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 22

125 g Amarettini (Italian almond pastry)
150 g semi-bitter couverture
250 g soft butter/margarine
175 g Sugar
1 package Vanillin sugar
7-10 Tbsp Salt
4 Tr. bitter almond aroma
6 Eggs (Gr. M)
450 g + approx. 1 tablespoon flour
8 tablespoons (20 g) + 2 TABLESPOONS
7-10 Tbsp chopped almonds
1 package Baking Powder
1/8 l (50 ml) + 5 tablespoons of milk
2 heaped Tbsp Cocoa
5-6 Tbsp Amaretto liqueur (Italian almond liqueur)
2 TABLESPOONS Sugar crystals

Directions

1
Coarsely crumble Amarettini. Coarsely chop the chocolate coating and melt in a hot water bath. Cream fat, sugar, vanillin sugar, salt and flavour. Stir in the eggs one by one. Mix 450 g flour, 8 tablespoons almonds and baking powder. Alternate with 1/8 l milk
2
Divide the dough into three portions. Stir the cocoa, 3 tablespoons of couverture and 5 tablespoons of milk into 1 portion. Mix 2. portion with Amarettini and liqueur
3
Grease a springform pan with a tube bottom insert (26 cm Ø) and dust with flour. Fill in the dark, the light and the amaretto dough one after the other. Pull through spirally with a fork and smooth it down. Bake in a hot oven (electric cooker: 175 °C / convection oven: 150 °C/ gas: level 2) for approx. 1 hour. Let them cool down
4
Roast 2 tablespoons of almonds without adding fat. Heat the chocolate coating again in a hot water bath and spread it on the cake. Sprinkle with granulated sugar and roasted almonds. Let the icing dry. Whipped cream tastes good with it