Bundt cake with almond brittle and chocolate

Name: Bundt cake with almond brittle and chocolate
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 500 g Sugar; 100 g flaked almonds; 400 g soft butter or margarine; 1 package Orange fruit; 8 Eggs (size M); 1 (100 g) Milk chocolate bar; 300 g Flour; 100 g Cornstarch; 1 TEASPOON Baking Powder; 7-10 Tbsp Icing sugar; 7-10 Tbsp Oil; 7-10 Tbsp Fat and flour; 7-10 Tbsp Icing sugar

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

500 g Sugar
100 g flaked almonds
400 g soft butter or margarine
1 package Orange fruit
8 Eggs (size M)
1 (100 g) Milk chocolate bar
300 g Flour
100 g Cornstarch
1 TEASPOON Baking Powder
7-10 Tbsp Icing sugar
7-10 Tbsp Oil
7-10 Tbsp Fat and flour
7-10 Tbsp Icing sugar

Directions

1
Melt 150 g sugar in a pan and let it caramelize lightly. Add almonds, mix carefully with the caramel and place on aluminium foil coated with oil. Smooth and let it cool down.
2
In the meantime, stir the fat with 300 g sugar and orange fruit until frothy. Separate 3 eggs. Gradually add the remaining eggs and egg yolks to the fat-egg mixture. Coarsely chop the brittle and chocolate. Mix flour with starch and baking powder.
3
Beat the egg white until stiff, add the remaining sugar and stir into the fat-sugar-egg mixture. Fold in flour-starch mixture, brittle and chocolate. Pour the mixture into a greased, flour-dusted ring cake mould (approx. 2.5 litres capacity) and bake in a preheated oven (electric range: 175 °C/ gas: level 2) for approx. 1 hour.
4
Take out and let cool on a cake rack. After about 15 minutes turn out and let it cool down completely. Dust with icing sugar. Makes about 16 pieces.