Amaretto truffle cake
easy
75 mins
75 mins
Ingredients
- 2 Eggs (size M)
- 75 g Sugar
- 1 package Vanillin sugar
- 50 g Flour
- 50 g Cornstarch
- 20 g Cocoa powder
- 1 TEASPOON Baking Powder
- baking paper
- 75 g Sugar
- 200 g semi-bitter - chocolate coating
- 3 (à 200 g) Mugs
- 7-10 Tbsp Whipped cream
- 3 sheets white gelatine
- 2 Egg Yolk
- 70 ml Amaretto
- 6 Apricot halves
- 3 Florentine biscuits
- 1 - 2 TABLESPOONS Cocoa powder
- 1 Marzipan stars dusted with icing sugar
- 1 TABLESPOON ground pistachios
Directions
- 1
Separate eggs, beat egg whites and 2 tablespoons of water until stiff. Add sugar and vanilla sugar. Embezzle egg yolk. Mix flour, cornstarch, cocoa and baking powder. Sieve onto the mixture and fold in.
- 2
Spread the mixture into a springform pan (24 cm Ø) lined with baking paper and bake in a preheated oven (electric: 175 °C/ gas: level 2) for 20-25 minutes. Let it cool down. Cut off a very thin base (lid).
- 3
Place the edge of the mould around the thicker base. Bring the sugar and 100 ml water to the boil and stir until the sugar is dissolved. Leave to cool. Melt the chocolate coating. Gradually stir in lukewarm granulated sugar, except for 2 tablespoons.
- 4
Allow to cool to room temperature.1 Whip a cup of cream until stiff and fold in. Spread on the base and refrigerate for about 30 minutes. Soak the gelatine in cold water. Cream egg yolk and the remaining lactose.
- 5
Squeeze the gelatine, dissolve it and mix with the Amaretto. Then stir into the egg yolk mixture. Whip 300 g cream until stiff and fold in. Spread on the truffle mixture. Place the thin base on top and chill the cake for about 4 hours.
- 6
Cut out stars from the apricot halves. Cut Florentines in half. Whip the rest of the cream until stiff. Remove the cake from the edge of the springform pan with a sharp knife and dust with cocoa. Decorate with cream tuffs, Florentine corners, apricot and marzipan stars.
- 7
Sprinkle with pistachios. Makes about 12 pieces.
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