Nut almond torte

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Cut the vanilla pods lengthwise and scrape out the pulp. Separate the eggs. Cream egg yolk, 250 g icing sugar and half of the vanilla pulp. Finally stir in cocoa and ground walnuts. Pour the mixture into a springform pan (28 cm Ø) greased only at the bottom and sprinkled with cornstarch.

2. 2

   Finely crush the lady fingers and pass them through a coarse sieve. Beat the egg white until stiff and finally add the remaining icing sugar. Stir in lemon juice and the remaining vanilla pulp. Fold in ground almonds and sponge cake crumbs. Spread the almond mixture loosely on the nut mixture (spread a little higher in the middle, as the cake sinks in a little when baked). Bake in the preheated oven (electric range: 150-175 °C / gas: level 1-2) for approx. 11/4 hours. Remove the hot cake from the edge with a sharp knife and let it cool down in the tin. Warm up the orange marmalade. Remove the cake from the tin, spread jam all around and let it dry. Coarsely chop the chocolate coating and melt it on a hot water bath.

3. 3

   Remove the hot cake from the edge with a sharp knife and let it cool down in the tin. Warm up the orange marmalade. Remove the cake from the tin, spread jam all around and let it dry. Coarsely chop the chocolate coating and melt it on a hot water bath. Let it cool down a bit, put it into a freezer bag and cut off a small corner. Decorate the cake with chocolate strips, walnuts and almonds. Makes about 16 pieces

Nutrition Facts

KCAL
450 kcal

CARBS
45 g

FATS
26 g

PROTEINS
11 g