Italian almond cake with baked chocolate-almond glaze
easy
60 mins
60 mins
Ingredients
- 100 g Butter or margarine
- 6 Eggs (size M)
- 150 g Icing sugar
- 1 package Vanillin sugar
- 1 pinch Salt
- 75 g Flour
- 50 g Potato flour
- 2 TEASPOONS Baking Powder
- 125 g crushed almonds
- 5 TABLESPOONS Almond liqueur
- 100 g flaked almonds
- 300 g Dark chocolate coating
- 7-10 Tbsp Fat and flour
Directions
- 1
Melt the fat at low heat. Separate eggs. Beat egg yolks, icing sugar and vanillin sugar for approx. 5 minutes until very creamy. Beat egg white and salt until stiff. Sift the flour, potato flour and baking powder over the ground almonds and mix everything.
- 2
Carefully fold a part of the almond mixture into the egg yolk mixture with a pastry spatula, then fold in a part of the melted, slightly cooled fat. Alternately fold in the ingredients, carefully fold in the egg white.
- 3
Pour the dough into a greased springform pan (24 cm Ø) sprinkled with flour. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for approx. 35 minutes. After baking, prick several times with a wooden skewer and soak with the almond liqueur.
- 4
Let the cake cool down on a cake rack. Roast the flaked almonds in a dry pan until golden brown. Remove the cake from the springform pan. Melt the chocolate coating in a hot water bath. Cover the cake with the chocolate coating.
- 5
Immediately sprinkle all around with the flaked almonds. Let the chocolate coating set and serve the cake. Makes about 16 pieces.
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