Almond Cake with Milk Cream

5 from 5 votes
Prep Time 15 mins
Cook Time 3 hrs 20 mins
Rest Time 1 hr
Total Time 4 hrs 35 mins
Course Dinner
Cuisine European
Servings 4 people
Calories 214 kcal

Ingredients
 

For the dough

  • 350 g Butter
  • 350 g Sugar
  • 2 packet Vanilla sugar
  • 7 piece Eggs
  • 350 g Flour
  • 275 g Ground almonds
  • 1 tsp Baking powder
  • 175 g Natural yoghurt
  • Pinch of salt

For watering

  • 100 ml Milk
  • 75 ml Coffee cream

For the cream

  • 1000 g Mascarpone
  • 300 ml Cream
  • 3 packet Cream stiffener
  • 250 ml Sweetened condensed milk
  • Jam

Instructions
 

  • For the dough For a springform pan Preheat the oven to 175 ° C top / bottom heat.
  • Now whip the butter, sugar, vanilla sugar and salt on the highest setting until whitish and airy. Add eggs one at a time. Mix the almonds with flour and baking powder. Now add all the remaining ingredients and stir as briefly as possible.
  • Fill the dough into the prepared mold and bake for about 60-100 minutes (stick test!), As the surface will brown a lot, simply cover it with aluminum foil.
  • Then let the base cool down completely, then divide it horizontally twice.
  • For the potion mix both ingredients, then generously soak each base.
  • For the milk cream, stir the mascarpone with 2 tablespoons of the cream until creamy, then whip the remaining cream with the cream stiffener. Stir in condensed milk and spread the mixture on the first floor. Coat the floors with jam, you can also spread any fruit on the cream, then cover with the second floor and repeat the procedure.
  • Now brush the cake with the rest of the cream and decorate as desired.
  • Notices Considering whether it is a fruit that can turn brown (bananas, mango, apples, ...) I would not take it 😉 I have also stopped the recipe for the macarons 😉

Nutrition

Serving: 100gCalories: 214kcalCarbohydrates: 25.5gProtein: 1.1gFat: 12g

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