Almond – Amaretto – Bundt cake by Sarah

Ingredients for 1 servings:

• 250 g butter
• 200 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 5 eggs
• 250 g flour
• 50 g cornstarch
• 1 packet of baking powder
• 50 g almond(s), ground
• 4 tbsp milk
• 120 g biscuits (Amarettini)
• 4 tbsp Amaretto
• 1 egg white
• 2 tbsp lemon juice
• 250 g powdered sugar
• Biscuit(s), (Amarettini) and roasted almonds for decoration
• Powdered sugar for dusting
• Fat and breadcrumbs for the form

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with alcohol

Cream the softened butter with sugar, vanilla sugar, and salt. Beat in the eggs one at a time. Combine the flour, cornstarch, baking powder, and ground almonds, and stir in alternately with the milk, finally folding in the amaretti biscuits. Pour the batter into a greased, breadcrumb-coated 2.5-liter Bundt cake pan. Pour in the batter and smooth it out. Bake in a preheated oven at 175°C, fan oven 150°C, gas mark 2, for 65-70 minutes. Allow to cool slightly in the pan, then turn out. Drizzle with the liqueur and allow to cool completely. For the glaze, whisk the egg whites with lemon juice and icing sugar until smooth and cover the Bundt cake. Before the glaze sets, decorate with amaretti biscuits and almonds. Dust with icing sugar before serving.