Cinnamon cake with almonds

Name: Cinnamon cake with almonds
Cook time: 45 min
Total time: 45 min
Yield: 16
Ingredients: 250 g Flour; 75 g + 150 g sugar; 7-10 Tbsp Salt; 125 g cold butter/margarine; 7-10 Tbsp Fat and flour; 7-10 Tbsp Flour; 4 (approx. 45 g) Zwiebäcke; 50 g Candied lemon peel or candied orange peel; 3 Eggs (Gr. M); 125 g Whipped cream; 1⁄8 l Milk; 1 TEASPOON ground cinnamon; 200 g ground almonds (with skin); 1 coated Tsp Baking Powder; 7-10 Tbsp Icing sugar; 7-10 Tbsp Cling film; baking paper; 500 g dried pulses for blind baking

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 16

250 g Flour
75 g + 150 g sugar
7-10 Tbsp Salt
125 g cold butter/margarine
7-10 Tbsp Fat and flour
7-10 Tbsp Flour
4 (approx. 45 g) Zwiebäcke
50 g Candied lemon peel or candied orange peel
3 Eggs (Gr. M)
125 g Whipped cream
1⁄8 l Milk
1 TEASPOON ground cinnamon
200 g ground almonds (with skin)
1 coated Tsp Baking Powder
7-10 Tbsp Icing sugar
7-10 Tbsp Cling film
baking paper
500 g dried pulses for blind baking

Directions

1
Sieve the flour onto the work surface, spread 75 g sugar and 1 pinch of salt on top. Spread the fat in pieces on the rim. Put about 2 tablespoons of ice-cold water in the middle (photo below left). Knead everything with your hands briefly to a smooth dough.
2
Wrap in foil and chill for about 2 hours.
3
Grease a springform pan (26 cm Ø) and dust with flour. Roll out the dough to a circle (approx. 30 cm Ø) on a floured work surface. Line a springform pan with the dough, pressing it to the edge of the pan.
4
Prick the bottom several times with a fork. Place a larger piece of baking paper on the dough, fill in legumes.
5
Pre-bake the base in a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for about 15 minutes.
6
For the filling, grind the rusk finely. Finely chop the candied lemon peel. Mix eggs, cream, milk, 150 g sugar, 1 pinch of salt and cinnamon with the whisk of the hand mixer. Mix almonds, ground rusk, baking powder and candied lemon peel, stir in.
7
Remove the bottom from the oven. Lift the baking parchment out of the tin together with the pulses. Pour the filling onto the base (photo below right). Put the cake back into the oven and bake for about 45 minutes. Remove from the oven and place on a cake rack.
8
Immediately remove carefully with a knife from the edge of the springform pan and let it cool down.
9
Remove the cake from the mould. Cover with cut out paper stars as desired and dust with icing sugar. Carefully lift off the stars. Whipped cream tastes good with it.