Amaretto Almond Dream

Ingredients for 1 servings:

• 4 eggs
• 175 g sugar
• 1 packet of vanilla sugar
• 100 g flour
• 2 tsp, leveled baking powder
• 80 g almonds, ground
• 200 g dark chocolate
• 250 g mascarpone
• 200 g crème fraîche
• 600 g whipped cream
• 5 tbsp Amaretto
• 75 g sugar
• 6 sheets of white gelatin
• Water, cold for soaking
• 100 g almonds, chopped
• 50 g chopped pistachios
• 200 g whipped cream
• 1 pack of cream stiffener
• Cocoa powder
• 10 g chopped pistachios
• Chocolate decorations or pralines or cinnamon stars

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 25 minutes; Total time approx. 9 hours 55 minutes

Christmas dome cake

For the sponge cake, separate the eggs and beat the egg whites with half the sugar until stiff peaks form. Beat the egg yolks with the remaining sugar and vanilla sugar until thick and creamy, about 3 minutes, until the mixture is light in color. Carefully fold in the flour mixed with the baking powder and almonds, alternating with the beaten egg whites. Bake in a 26 cm springform pan lined with baking paper at 175° (top/bottom heat) for 25-30 minutes and let cool. In the meantime, melt the chocolate in a water bath and let cool slightly. For the cream, mix together the mascarpone, crème fraîche, and sugar. Add the chocolate, almonds, pistachios, and liqueur. Soak the gelatine in cold water for 5-10 minutes. Then squeeze out the excess water and dissolve it in a small saucepan over low heat. If you like, add a dash of liqueur. Stir in 2-3 tablespoons of the cream to even out the temperature. Then stir everything into the remaining cream. Whip the cream until stiff and carefully fold it into the mixture. Line a deep 26 cm diameter bowl or a large stainless steel sieve with cling film, pour in the cream, and smooth it down. Cover with the sponge cake and cover the bowl with film. Refrigerate overnight and turn out onto a cake plate. Peel back the film and cover the dome with stiffly whipped cream. Cut one large star or several small ones out of baking paper and arrange them on the cake. Dust with cocoa powder and carefully remove the paper. Decorate with pistachios, pralines, or cinnamon stars, as desired. Makes approx. 16 pieces.