John Myers
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Amaretto Strawberry Cake with Quick Nut Base
The perfect amaretto strawberry cake with quick nut base recipe with a picture and simple step-by-step instructions.
Nut base:
- 75 g Spelled flour
- 25 g Ground almonds
- 1 pinch Cinnamon
- 3 Eggs
- 75 g Sugar
- 1 pinch Salt
Cream pudding filling:
- 1 packet Custard powder
- 300 ml Milk
- 2 tbsp Sugar
- 200 ml Cream
- 1 packet Cream stiffener
Strawberry topping:
- 500 g Fresh strawberries
- 4 tbsp Amaretto
- 1 packet Red cake topping
- 2 tbsp Sugar
- 125 ml Water
- Granola
- Roasted almond flakes
Extra:
- Oil
- Breadcrumbs
- Mix the flour, salt, almonds and cinnamon. Then beat the eggs and sugar until frothy. Fold in the flour mixture!
Preheat the oven to 180 degrees top / bottom heat
- Line a round baking pan with parchment paper, grease the edge and sprinkle with breadcrumbs. Then pour in the batter and smooth it out. Bake the dough in the preheated oven for about 15-20 minutes! Then let it cool down briefly and then transfer it out of the mold onto a cake rack and let it cool down!
Cream pudding filling:
- Make a pudding from 300ml milk, 2 tablespoons sugar and pudding powder and let it cool! Always stir! Then whip the cream with the cream stiffener until stiff and fold into the cold pudding! Place the cake base on a cake plate and place the edge of the baking pan around it. Then spread pudding on top!
Strawberries:
- Wash the strawberries, remove the stalk and cut in half. Marinate in 2 tbsp amaretto for about 10 minutes. Then spread on the pudding.
Molding:
- Mix the water, sugar and cake glaze and briefly bring to the boil, then stir in the amaretto from the strawberries and the remaining 2 tablespoons. Cool for 1 minute and spread over the cake from the center! It is best to let it cool down overnight! I sprinkled the cake with granola, but almond flakes also work! Serve! 🙂
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