Cream almond butter cake

AUTHOR
Leta Marks
DIFFICULTY
easy
RATING
3.5 14
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 24
  • 1 Cup (200 g) Whipped cream
  • 1 1/2 (approx. 300 g) Cup of sugar
  • 1 package Vanillin sugar
  • 7-10 Tbsp Salt
  • 3 Eggs (Gr. M)
  • 1 1/2 (approx. 210 g) beaker flour
  • 1/2 package Baking Powder
  • 1/2 (125 g) Package Butter
  • 6 TABLESPOONS Milk
  • 2 (100 g each) Bag of flaked almonds
  • baking paper

Directions

  1. 1

    Line a baking tray (approx. 35 x 40 cm) with baking paper. Preheat the oven: (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2). Pour cream into a large mixing bowl. Wash and dry the cup and use it as a measuring cup.

  2. 2

    Whip the cream with the whisks of the hand mixer until stiff. At the same time pour in 1 cup of sugar, vanilla sugar and 1 pinch of salt. Stir in eggs. Sift the flour and baking powder on top and stir in.

  3. 3

    Spread the dough on the baking tray and bake in a hot oven for about 15 minutes.

  4. 4

    For the glaze, melt butter in a saucepan. Stir in 1/2 cup of sugar and milk. Fold in almonds. Spread almond icing on the cake and bake at the same temperature for 12-15 minutes. Let it cool down.

  5. 5

    Served with crème fraîche and plum jam.

Nutrition Facts

KCAL
210 kcal
CARBS
20 g
FATS
12 g
PROTEINS
4 g

Categories & Tags

Cakes & PastriesCake

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