Fine almond torte

AUTHOR
Leta Marks
DIFFICULTY
easy
RATING
3 3
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 16
  • 275 g Flour
  • 5 Eggs (size M)
  • 250 g Sugar
  • 5 sachets Vanillin sugar
  • 7-10 Tbsp Salt
  • 175 g ground almonds (with skin)
  • 75 g Butter
  • 25 g Cornstarch
  • 1 coated Tsp Baking Powder
  • 75 g Orange marmalade
  • 850 g Whipped cream
  • 1 Protein (size M)
  • 25 Almonds (without skin)
  • 250 g Marzipan raw mass
  • 75 g Icing sugar
  • 7-10 Tbsp crushed almonds
  • baking paper
  • 7-10 Tbsp Flour
  • 7-10 Tbsp Grease

Directions

  1. 1

    For the short pastry, put 175 g flour, 1 egg, 75 g sugar, 1 packet vanilla sugar, salt, 50 g ground almonds and butter in flakes in a mixing bowl and knead with the dough hooks of the hand mixer. Then knead again briefly with your hands to a smooth dough. Roll out to a circle (26 cm Ø) on a floured work surface. Grease the bottom of a springform pan (26 cm Ø). Carefully put the base in, press it lightly and prick several times with a fork. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 7-8 minutes on the lowest rack. In the meantime, separate 4 eggs for the sponge cake. Beat the egg whites, 100 g sugar, 1 packet of vanilla sugar and salt until stiff with the whisk of a hand mixer. Add egg yolk and stir in. Mix 100 g flour, starch and baking powder, sieve portions onto the egg mixture and fold in.

  2. 2

    Remove the short pastry from the oven and brush with jam. Spread the sponge cake on top, smooth it down. Bake immediately at the same temperature on the middle shelf for another 25 minutes. Remove from the oven and place on a rack. Remove the cake from the edge of the springform pan. Let it cool down in the mould, take it out. Cut the base 2x. Whip 750 g whipped cream until stiff, sprinkle 3 sachets of vanilla sugar. Remove 1/3 of the cream and put aside to spread the cake. Fold 125 g almonds into the remaining cream. Spread half of the almond cream on the bottom cake layer, place the middle layer on top and spread the remaining almond cream on top. Place the lid on top. Spread with cream that has been put aside. Put the cake in a cool place. In the meantime whisk the egg whites with a fork. Add the almonds, turn them, let them drip off a little, turn them in sugar and put them on a baking tray covered with baking paper. Roast in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 8-10 minutes. Remove from the oven and allow to cool on a rack. Dice marzipan.

  3. 3

    Fold 125 g almonds into the remaining cream. Spread half of the almond cream on the bottom cake layer, place the middle layer on top and spread the remaining almond cream on top. Place the lid on top. Spread with cream that has been put aside. Put the cake in a cool place. In the meantime whisk the egg whites with a fork. Add the almonds, turn them, let them drip off a little, turn them in sugar and put them on a baking tray covered with baking paper. Roast in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 8-10 minutes. Remove from the oven and allow to cool on a rack. Dice marzipan. Sift icing sugar onto a work surface, spread marzipan on top and knead to a smooth mass. Roll out into a circle (approx. 36 cm Ø) on a work surface lightly dusted with icing sugar. Carefully remove the marzipan cover from the work surface and place it on the cake. Press down lightly (surface and edge). Refrigerate the cake. Whip 100 g cream until stiff. Pour into a piping bag with star-shaped spout and squirt tuffs onto the cake. Place an almond in each tuff. Decorate the cake with the remaining almonds and sprinkle almonds lightly on top

  4. 4

    Sift icing sugar onto a work surface, spread marzipan on top and knead to a smooth mass. Roll out into a circle (approx. 36 cm Ø) on a work surface lightly dusted with icing sugar. Carefully remove the marzipan cover from the work surface and place it on the cake. Press down lightly (surface and edge). Refrigerate the cake. Whip 100 g cream until stiff. Pour into a piping bag with star-shaped spout and squirt tuffs onto the cake. Place an almond in each tuff. Decorate the cake with the remaining almonds and sprinkle almonds lightly on top

Nutrition Facts

KCAL
550 kcal
CARBS
48 g
FATS
35 g
PROTEINS
10 g

Categories & Tags

Cakes & PastriesCakeCake

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