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Amaretto cake

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Ingredients for 12 servings:

  • 5 eggs, beat separately
  • 130 g sugar
  • 100 g almond(s), ground
  • 150 g spelt flour, fine
  • 2 tsp baking powder (cream of tartar)
  • 1 packet of vanilla sugar
  • 500 ml whipped cream, whip until stiff
  • Amaretto , for drizzling and whipping
  • Marzipan for the ceiling

Instructions

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

Almond sponge cake

Make a sponge cake from eggs, sugar, almonds, flour, and baking powder. Bake at 180°C in a Vemmina oven for about 20 minutes, or about 30 minutes using top/bottom heat. Cut the sponge cake horizontally. Drizzle the base with Amaretto, then spread with whipped cream (add vanilla sugar and Amaretto). Place the second layer on top, spread a thin layer of cream, and cover with marzipan. Decorate.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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