Cream cake with caramel nuts

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Line the bottom of a springform pan (26 cm Ø) with baking paper. Melt 50 g butter at low heat. Separate the eggs. Beat the egg whites and 1 pinch of salt until stiff, then add 175 g of sugar. Fold in the egg yolks one by one.

2. 2

   Sift the flour and baking powder, mix with the ground almonds and fold into the egg mixture. Add the melted butter. Brush into the mould. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 25-30 minutes.

3. 3

   Caramelise 200 g sugar and remove from the heat. Melt 25 g butter in it. Stir in nut mixture. Spread it on a piece of aluminium foil coated with oil, place about 12 nuts separately on top for decoration and let them cool down.

4. 4

   Coarsely chop the caramel nuts and grind them finely in the universal chopper. Put approx. 2 tbsp. aside for decorating.

5. 5

   Whip the cream in portions until stiff, while pouring in vanilla sugar and cream firming agent. 1⁄4 Pour the cream into a piping bag with a large perforated spout. Fold 5 tbsp. rum and the ground caramel nuts into the remaining cream.

6. 6

   Cut the cake base 2 x horizontally. Stir plum puree until smooth. Spread half of the puree on the lower cake base. Spread 1⁄3 of the remaining nut cream on top. Place the second cake base on top and sprinkle with 2 tbsp. rum.

7. 7

   Spread the rest of the mixture on top. Spread another third of nut cream on top. Place the third base on top. Sprinkle with 2 tablespoons of rum. Spread the rest of the nut cream on the cake and decorate with cream patches. Chill for about 2 hours.

8. 8

   Decorate with the rest of the caramel nuts.

Nutrition Facts

KCAL
580 kcal

CARBS
51 g

FATS
34 g

PROTEINS
9 g