Lübecker Almond Cake with cocoa

Name: Lübecker Almond Cake with cocoa
Cook time: 2 h
Total time: 2 h
Yield: 16
Ingredients: 200 g Flour; 150 g crushed almonds; 100 g cold butter; 200 g Sugar; 7-10 Tbsp Salt; 1 Egg yolk (size M); 4 Eggs (size M); 1 package Vanillin sugar; 1 TABLESPOON Cocoa powder; 1/2 package Baking Powder; 3 TABLESPOONS Raspberry Jelly; 1 Vanilla pod; 1 package Cream stabiliser; 500 g Whipped cream; 1 package (300 g) Marzipan blanket; 12 Almond kernels with skin; 7-10 Tbsp Flour; 7-10 Tbsp Grease; 7-10 Tbsp Cocoa; 7-10 Tbsp Cling film; baking paper; 7-10 Tbsp Dried peas

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 16

200 g Flour
150 g crushed almonds
100 g cold butter
200 g Sugar
7-10 Tbsp Salt
1 Egg yolk (size M)
4 Eggs (size M)
1 package Vanillin sugar
1 TABLESPOON Cocoa powder
1/2 package Baking Powder
3 TABLESPOONS Raspberry Jelly
1 Vanilla pod
1 package Cream stabiliser
500 g Whipped cream
1 package (300 g) Marzipan blanket
12 Almond kernels with skin
7-10 Tbsp Flour
7-10 Tbsp Grease
7-10 Tbsp Cocoa
7-10 Tbsp Cling film
baking paper
7-10 Tbsp Dried peas

Directions

1
Knead 100 g flour, 50 g almonds, butter in pieces, 50 g sugar, 1 pinch of salt and egg yolk with the dough hooks of the hand mixer to a shortcrust pastry. Wrap the dough in foil and chill for about 30 minutes.
2
In the meantime, separate the eggs, beat the egg whites until stiff, add 100 g sugar, vanillin sugar and 1 pinch of salt. Stir in the egg yolks. Mix 100 g flour, cocoa and baking powder, sieve onto the egg mixture and fold in carefully.
3
Line the bottom of a springform pan (26 cm Ø) with baking paper, fill in the dough and smooth it down. Bake in the preheated oven (electric cooker: 175°C/ convection oven: 150 °C/ gas: see manufacturer) for 20-25 minutes.
4
Remove the sponge cake base from the oven, let it cool down a little, remove from the mould. Let it cool down.
5
Roll out the short pastry on a floured work surface until round (approx. 26 cm Ø). Grease the springform base (26 cm Ø) and line with the dough. Prick the dough several times with a fork, line with baking paper and fill with dried peas.
6
Bake blind in a preheated oven (electric oven: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 15 minutes on the bottom shelf. Then remove peas and paper and bake the base for another 5 minutes.
7
Remove, loosen the ring and let the bottom cool down.
8
Cut the sponge in half horizontally. Spread the shortcrust pastry base with jelly. Cover with a sponge cake base. Halve the vanilla pod, scrape out the pulp, mix with sugar, cream setting agent and 90 g ground almonds.
9
Whip 400 g cream until stiff, allowing the sugar mixture to trickle in. Spread the sponge cake with approx. 300 g almond cream and smooth it down. Place 2nd sponge cake base on top and spread with the remaining almond cream.
10
Place the marzipan cover on the cake, press the sides well together. Whip 100 g cream until stiff, while letting 10 g ground almonds trickle in, fill into a piping bag with star-shaped spout. Spray 12 cream tuffs onto the cake, place one almond on each.
11
Dust with cocoa.