Philadelphia Torte with roasted almonds and chocolate chips
easy
120 mins
120 mins
Ingredients
- 75 g Butter
- 150 g Wholemeal butter biscuits
- 6 sheets white gelatine
- 100 g Almond kernels without skin
- 125–140 g Dark chocolate
- 400 g Whipped cream
- 400 g Double cream cream cheese
- 150 g Whole milk yoghurt
- 75 g liquid honey
- 25 g Sugar
- 2 packages Vanillin sugar
- 30 g Flaked almonds to sprinkle
- 1 TABLESPOON Huile pour le moule
- 1 large freezer bag
Directions
- 1
Spread the bottom of a springform pan (26 cm Ø) thinly with oil. Melt butter. Put the biscuits in the freezer bag and crush them finely with a rolling pin. Mix butter and biscuit crumbs well and press them evenly onto the bottom of the springform pan. Place the mould in a cool place for about 30 minutes.
- 2
Soak gelatine in cold water. Coarsely chop the almonds and roast them in a pan without fat. Remove from the pan immediately and allow to cool (approx. 15 minutes). Coarsely chop 100 g chocolate. Whip cream until stiff and chill. Mix cream cheese, yoghurt, honey, sugar and vanillin sugar to a smooth cream. Squeeze out the gelatine, dissolve and stir in 1-2 tbsp. cream. Stir the gelatine mixture into the remaining cream. Then immediately fold in the cream first, then the almonds and chocolate. Pour the cream onto the crumb base and spread it out slightly wavy. Cover the cake and chill overnight
- 3
Roast the flaked almonds in a pan without fat, take them out immediately and let them cool down. Cut remaining chocolate into thin sticks. Remove the cake from the tin, lift it onto a cake plate and sprinkle with almonds and chocolate
- 4
waiting time approx. 12 3/4 hours
Nutrition Facts
340 kcal
18 g
27 g
6 g
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