Amicelli cake

Ingredients for 12 servings:

• 100 g dark chocolate
• 5 eggs
• 80 g sugar
• 80 g margarine, soft
• 200 g ground almonds
• 1 tsp baking powder
• 2 packs of biscuits (Amicelli – Wafer Rolls with Hazelnut Cream 32 pieces)
• 400 g cream
• 200 g cream
• 1 cream stiffener
• 3 tsp jelly (currant jelly)
• 1 vanilla sugar
• ½ bottle of bitter almond flavor

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Total time approx. 4 hours

Grease a springform pan. Coarsely grate the chocolate. Separate the eggs. Beat the fat and sugar until creamy, then stir in the egg yolks one at a time. Stir in the almonds, baking powder, and chocolate. Beat the egg whites until stiff and fold in. Spread the batter into the pan. Bake in a preheated oven at 175°C (350°F) for about 30 minutes. Allow to cool. Place 22 waffle rolls in a freezer bag and crush them finely with a rolling pin. Beat 400g of the cream until stiff, gradually adding the cream stabilizer. Fold in the waffle roll crumbs. Cut the base in half horizontally. Spread the bottom layer with warmed jelly. Spread 3/4 of the waffle cream on top. Place the second layer on top and spread with the remaining waffle cream. Refrigerate for 2 hours. Beat 200g of cream with vanilla sugar and bitter almond flavoring until stiff. Spread the edge of the cake with half of the cream. Place the remaining cream puffs on the cake and garnish with the remaining 10 Amicelli.