Chocolate and almond cake

Name: Chocolate and almond cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 100 g Dark chocolate; 80 g soft butter; 80 g Sugar; 2 packages Vanillin sugar; 1 pinch Salt; 3 Eggs (size M); 200 coarsely ground almonds; 2 TEASPOONS Baking Powder; 2 TABLESPOONS Rum; 6 Almond kernels; 150 g + 2 tablespoons raspberry jam; 500 g Whipped cream; 80 g Raspberries; 2 TABLESPOONS Egg liqueur; 7-10 Tbsp Grease; 1 small freezer bag

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

100 g Dark chocolate
80 g soft butter
80 g Sugar
2 packages Vanillin sugar
1 pinch Salt
3 Eggs (size M)
200 coarsely ground almonds
2 TEASPOONS Baking Powder
2 TABLESPOONS Rum
6 Almond kernels
150 g + 2 tablespoons raspberry jam
500 g Whipped cream
80 g Raspberries
2 TABLESPOONS Egg liqueur
7-10 Tbsp Grease
1 small freezer bag

Directions

1
Finely grate the chocolate. Cream butter, sugar, 1 packet of vanilla sugar and salt. Separate the eggs. Stir in the egg yolks one by one. Mix chocolate, almonds and baking powder and stir into the rum. Beat egg whites until stiff and fold in portions.
2
Grease a springform pan (26 cm Ø) well, fill in the dough and smooth it down. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 40 minutes. Leave the base to cool slightly in the mould. Remove from the tin and let cool completely on a cake rack. Roast the almonds in a pan without fat and let them cool down. Heat 2 tablespoons of jam, pass through a sieve and fill into a small freezer bag. Hollow out the cake about 1 cm deep, leaving a rim about 1.5 cm wide. Crumble the hollowed out dough. Spread 150 g jam on the base. Whip cream and 1 packet of vanilla sugar until stiff. Remove 5 tablespoons of cream and fill into a piping bag with a small perforated spout. Fold the crumbs into the remaining cream and spread loosely on the jam.
3
Hollow out the cake about 1 cm deep, leaving a rim about 1.5 cm wide. Crumble the hollowed out dough. Spread 150 g jam on the base. Whip cream and 1 packet of vanilla sugar until stiff. Remove 5 tablespoons of cream and fill into a piping bag with a small perforated spout. Fold the crumbs into the remaining cream and spread loosely on the jam. Spray 12 cream tuffs onto the edge of the cake. Decorate the cream tuffs with 1 almond or 1 raspberry. Spread the remaining raspberries on the cream. Cut a small corner from the freezer bag and squirt jam in strips over the cake. Spread advocaat on the cake as well. Cut the cake into 12 pieces with a hot knife
4
Spray 12 cream tuffs onto the edge of the cake. Decorate the cream tuffs with 1 almond or 1 raspberry. Spread the remaining raspberries on the cream. Cut a small corner from the freezer bag and squirt jam in strips over the cake. Spread advocaat on the cake as well. Cut the cake into 12 pieces with a hot knife
5
Waiting time approx. 1 hour