Cinnamon cake with almonds

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Sieve the flour onto a work surface, spread 75 g sugar and salt on top. Spread margarine in flakes around it. Put 2 tablespoons of ice water in the middle and then knead to a smooth dough. Wrap in foil and chill for about 2 hours

2. 2

   Grease a springform pan (26 cm Ø) and sprinkle with flour. Roll out the dough to a circle (30 cm Ø) on a floured work surface. Put it into the springform pan, pull up the rim about 2 cm and press it down. Cut out a circle (approx. 32 cm Ø) from baking paper. Place directly on the dough base in the tin and spread the peas on top

3. 3

   Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 10 minutes, remove from oven. Remove peas and baking paper. For the filling, finely grate the rusks. Chop candied lemon peel finely. Mix eggs, cream, milk, 150 g sugar, salt, cinnamon and baking powder with the whisk of the hand mixer. Stir in almonds, candied lemon peel and rusks

4. 4

   Pour filling (is almost liquid) onto the bottom. Put the cake back into the oven and bake at the same temperature for 45-50 minutes. Remove from the oven and place on a cake rack. Remove the cake rim from the springform pan rim immediately (with a pointed, small knife) and let it cool down

5. 5

   Remove the cake from the mould. Cover the cake with cut-out paper stars as desired, dust with icing sugar and carefully lift off the stars. Arrange on a plate. Cream tastes good with it

6. 6

   waiting time approx. 2 hours

Nutrition Facts

KCAL
410 kcal

CARBS
42 g

FATS
23 g

PROTEINS
8 g