Juicy almond bread cake

Name: Juicy almond bread cake
Cook time: 50 min
Total time: 50 min
Yield: 30
Ingredients: 7-10 Tbsp Fat and flour f. the fat pan; 300 g Dark chocolate; 300 g dry brown bread; 8 Eggs (Gr. M); 350 g Sugar; 4-5 Tsp Espresso powder (instant); 100 g ground almonds (without skin); 275 g Flour; 4 (40 g) slightly heaped tablespoons of cocoa; 1 package Baking Powder; 300 g Whipped cream; 7-10 Tbsp Salt; 300 g Almond kernels (with skin); 7-10 Tbsp Icing sugar

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 30

7-10 Tbsp Fat and flour f. the fat pan
300 g Dark chocolate
300 g dry brown bread
8 Eggs (Gr. M)
350 g Sugar
4-5 Tsp Espresso powder (instant)
100 g ground almonds (without skin)
275 g Flour
4 (40 g) slightly heaped tablespoons of cocoa
1 package Baking Powder
300 g Whipped cream
7-10 Tbsp Salt
300 g Almond kernels (with skin)
7-10 Tbsp Icing sugar

Directions

1
Grease a fat pan (approx. 32 x 39 cm; at least 3 cm deep) and dust with flour. Finely chop the chocolate. Grate black bread finely on a household grater
2
Separate eggs. Beat the egg yolks, 4 tbsp. lukewarm water, sugar and espresso powder for at least 5 minutes until frothy. Mix ground almonds, flour, cocoa and baking powder and stir in briefly, alternating with the liquid cream. Stir in the grated bread. Beat the egg whites in 2 portions with 1 pinch of salt each and fold in portions. Fold in almond kernels and 3/4 of chopped chocolate with a dough scraper
3
Spread the dough on the fat pan. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 40 minutes. Let them cool down
4
Melt the rest of the chocolate in a hot water bath, use a spoon to draw the chocolate into strips over the cake. Let it dry. Dust with icing sugar