Clementine almond torte

Name: Clementine almond torte
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 130 g crushed almonds; 80 g Icing sugar; 20 g Flour; 6 Protein (size M); 80 g Sugar; 100 g flaked almonds; 4 sheets Gelatine; 5-6 Clementines (approx. 100 g each); 100 ml Orange juice; 1 (75 g) bag of powdered cream "apricot-passion fruit flavor"; 250 g Whole milk yoghurt; 200 g Whipped cream; 1 package Vanillin sugar; baking paper

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

130 g crushed almonds
80 g Icing sugar
20 g Flour
6 Protein (size M)
80 g Sugar
100 g flaked almonds
4 sheets Gelatine
5-6 Clementines (approx. 100 g each)
100 ml Orange juice
1 (75 g) bag of powdered cream "apricot-passion fruit flavor"
250 g Whole milk yoghurt
200 g Whipped cream
1 package Vanillin sugar
baking paper

Directions

1
Mix ground almonds, icing sugar and flour. Beat the egg whites until stiff. Sprinkle 80 g sugar. Keep beating until the sugar is completely dissolved. Carefully fold in the almond mixture. Line 3 baking trays with baking paper. Mark out circles (22 cm Ø).
2
Spread the mixture on top and sprinkle with almond flakes. Bake in a preheated oven (electric range: 150 °C/ convection oven: 125 °C/ gas: level 2) with slightly opened oven door for 40-50 minutes until light brown, let cool down. In the meantime, soak the gelatine in cold water. Carefully remove the clementine shells. Cut 3 clementines into fine slices. Put 100 ml cold water and orange juice into a mixing bowl. Add cream powder and whisk with the whisk of the hand mixer for 3 minutes. Squeeze the gelatine, dissolve lukewarm. Stir 1 tablespoon yoghurt into the gelatine. Stir the mixed gelatine into the remaining yoghurt. Fold the yoghurt into the whipped cream. Spread a thin layer of cream on 2 bases. Spread slices of clementine on top.
3
Squeeze the gelatine, dissolve lukewarm. Stir 1 tablespoon yoghurt into the gelatine. Stir the mixed gelatine into the remaining yoghurt. Fold the yoghurt into the whipped cream. Spread a thin layer of cream on 2 bases. Spread slices of clementine on top. Add the rest of the cream and smooth it down. Align both cake layers. Finish with the third cake base and chill for at least 1 hour. Whip cream and vanilla sugar until stiff. Pour onto the cake lid and spread loosely. Cut the remaining clementines into slices. Decorate the cake with them
4
Add the rest of the cream and smooth it down. Align both cake layers. Finish with the third cake base and chill for at least 1 hour. Whip cream and vanilla sugar until stiff. Pour onto the cake lid and spread loosely. Cut the remaining clementines into slices. Decorate the cake with them