Almond – Amaretto – Bundt cake

Ingredients for 1 servings:

• 250 g butter
• 200 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 5 m.-sized 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) for decoration
• Almond(s) for decoration
• Powdered sugar for dusting
• Fat for the mold
• Breadcrumbs for the form

Instructions

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

enough for about 16 pieces

Cream together the butter, sugar, vanilla sugar, and salt. Beat in the eggs. Mix the flour, cornstarch, baking powder, and ground almonds. Briefly mix in alternately with the milk. Fold in the amaretti biscuits. Then add the amaretto and stir in. Pour the batter into a greased and breadcrumbed 2.5-liter Bundt cake pan. Bake in a preheated oven at 175°C for approximately 60-70 minutes. Allow to cool slightly in the pan, then turn out of the pan to cool completely. To decorate, mix the egg whites with lemon juice and powdered sugar. Cover the Bundt cake with the batter and decorate the still-moist glaze with amaretti biscuits and almonds. Allow the glaze to set. Dust with powdered sugar and serve.