Crispy almond cake with cream icing

Name: Crispy almond cake with cream icing
Cook time: 45 min
Total time: 45 min
Yield: 24
Ingredients: 150 g Butter; 1 egg (size M); 75 ml Milk; 75 ml Oil; 250 g Low-fat curd; 1 pinch Salt; 175 g Sugar; 450 g Flour; 1 package Baking Powder; 100 g flaked almonds; 1 Orange; 100 g Whipped cream; 7-10 Tbsp Grease

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 24

150 g Butter
1 egg (size M)
75 ml Milk
75 ml Oil
250 g Low-fat curd
1 pinch Salt
175 g Sugar
450 g Flour
1 package Baking Powder
100 g flaked almonds
1 Orange
100 g Whipped cream
7-10 Tbsp Grease

Directions

1
Melt the butter in a saucepan and let it cool down a little. Mix egg, milk, oil, quark, salt and 75 g sugar. Mix flour and baking powder, sieve onto the quark mixture. Knead to a smooth dough with the dough hooks of the hand mixer. Grease the fat pan of the oven. Roll out the dough to the size of the fat pan and put it in. Use the handle of a wooden spoon to press depressions into the dough plate.
2
Sprinkle the dough with butter. Sprinkle with almonds and 100 g sugar. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 25 minutes. Squeeze the orange, mix juice with cream. 5 minutes before the end of the baking time, sprinkle evenly over the cake. Bake until the end, let it cool down. Decorate the cake with the orange slices