Italian almond torte
easy
90 mins
90 mins
Ingredients
- 7-10 Tbsp Fat and flour
- 100 g Almond kernels with skin
- 4 eggs , 100 g sugar (Gr. M)
- 5 sachets Vanillin sugar
- 50 g flour, 1 teaspoon baking powder
- 7-10 Tbsp rubbed off. peel + 1/2 tsp juice
- 7-10 Tbsp of 1/2 untreated lemon
- 1 Vanilla pod
- 500 g Mascarpone (Italian cream cheese)
- 60 g Icing sugar
- 250 g Whipped cream
- 2-4 Tbsp Amaretto liqueur
- 100 g semi-bitter couverture
- 50 g flaked almonds
- 1/4 TEASPOON Cocoa for dusting
Directions
- 1
Grease a springform pan (26 cm Ø) and dust with flour. Coarsely grind almond kernels in the universal chopper or chop them as finely as possible. Separate the eggs. Beat egg yolks, sugar and vanilla sugar until creamy. Sift flour and baking powder, mix with ground almonds and lemon peel and fold in. Beat egg white and lemon juice until stiff and fold into the egg yolk mixture in portions
- 2
Paint into the mould. Bake in the preheated oven (electric cooker: 175 °C / convection oven: 150 °C / gas: level 2) for about 40 minutes. Let them cool down
- 3
Cut the vanilla pod lengthwise and scrape out the pulp. Mix with mascarpone and icing sugar. Whip cream until stiff, fold in. Sprinkle the base with liqueur. Spread cream on top. Cool for about 1 hour.
- 4
Coarsely chop the chocolate coating and melt in a hot water bath. Spread thinly on a smooth surface with a dough scraper or baking pallet and allow to dry. Then scrape off the shavings. Roast the flaked almonds without fat and let them cool down. Decorate the almond cake with chocolate shavings, flaked almonds and cocoa
Nutrition Facts
360 kcal
20 g
27 g
6 g
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