Chocolate Amaretto rhombuses
easy
45 mins
45 mins
Ingredients
- 250 g liquid honey
- 200 g Butter or margarine
- 10 Eggs (size M)
- 3 TSP soluble coffee
- 3 TABLESPOONS Cocoa powder
- 200 g ground hazelnuts
- 50 g Wholemeal rye flour
- 200 g Wheat flour (Type 1050)
- 1 package Tartrate baking powder
- 12 sheets white gelatine
- 400 g Double cream cream cheese
- 500 g Low-fat curd
- 7-10 Tbsp scraped pulp from 1 vanilla pod
- 5 TABLESPOONS Almond Liqueur
- 100 g Whipped cream
- 7-10 Tbsp Grease
- 7-10 Tbsp Aluminium foil
Directions
- 1
Put 200 grams of honey in a mixing bowl and heat it in a water bath. Add lukewarm fat and stir until frothy. Stir in six eggs bit by bit and whip until creamy. Dissolve the coffee in two tablespoons of hot water and stir into the foam.
- 2
Mix two tablespoons of cocoa, hazelnuts, flour and baking powder and stir into the foam. Spread on a greased baking tray. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 20 minutes.
- 3
Let it cool down on a cake rack. For the cream, soak gelatine in cold water. Separate remaining eggs. Mix egg yolk, remaining honey, cream cheese, quark, vanilla pulp and liqueur. Squeeze the gelatine, dissolve and stir into the cream.
- 4
Whip cream and egg whites separately until stiff. As soon as the cream begins to gel, fold in one after the other. Place aluminium foil as a border around the cake base. Spread the cream on the cake base, refrigerate for two hours.
- 5
Then cut into diamonds (ten centimetres long). Dust the tips with remaining cocoa. Results in 40 pieces.
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