Butter cream cake with roasted almonds

Name: Butter cream cake with roasted almonds
Cook time: 3 h
Total time: 3 h
Yield: 24
Ingredients: 8 Eggs (size M); 2 packages Vanillin sugar; 375 g Sugar; 1 pinch Salt; 100 g Flour; 150 g ground almonds with skin; 1 package Baking Powder; 75 g flaked almonds; 100 g Almond kernels; 650 g soft butter; 100 g Icing sugar; baking paper

AUTHOR
Jennie Fields

DIFFICULTY
very easy

RATING

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Servings: 24

8 Eggs (size M)
2 packages Vanillin sugar
375 g Sugar
1 pinch Salt
100 g Flour
150 g ground almonds with skin
1 package Baking Powder
75 g flaked almonds
100 g Almond kernels
650 g soft butter
100 g Icing sugar
baking paper

Directions

1
Separate 4 eggs. Beat the egg whites, 1 packet of vanillin sugar, 150 g sugar, 2 tbsp cold water and salt until stiff with the whisks of the hand mixer. Stir in egg yolks. Mix 50 g flour, 75 g ground almonds and 1/2 packet baking powder, sieve in portions and fold in carefully
2
Line the bottom of a springform pan (26 cm Ø) with baking paper. Add the sponge mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 30 minutes. Remove from the oven, let it cool down, remove from the mould and let it cool down. Wash the mould. Prepare and bake the second sponge cake like the first one. Remove from the oven, let it cool down, remove from the mould and let it cool down
3
Spread the flaked almonds on a baking tray and roast them in the switched off oven for about 1 hour until golden brown and let them cool down. Lightly caramelise 75 g sugar and 2 tbsp. water, add whole almonds and roast the almonds until golden brown, stirring constantly. Spread on a piece of baking paper and let it cool down
4
Set aside approx. 20 caramelised almonds, finely chop the rest in a universal chopper in portions. Whip 500 g butter and 75 g icing sugar until creamy white. Add chopped almonds to the butter cream and mix well. Cut the sponge cake bases twice horizontally
5
Spread 1/5 of almond cream on a sponge cake base, place the 2nd sponge cake base on top, press down lightly and work 4 more layers in the same way, finishing with the top layer (5 layers of almond cream and 6 layers of sponge cake). Chill the cake for at least 30 minutes
6
Whip 150 g butter and 25 g icing sugar until creamy white and coat the cake with it. Lightly press the flaked almonds to the edge and decorate with the almonds that have been set aside. Refrigerate the cake again for about 15 minutes (tastes best if it is not too cold). Cut the cake into pieces with a warm knife
7
waiting time approx. 2 hours