John Myers
Contents
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Ingredients
the dough
- 125 g Butter
- 150 g Sugar
- 4 piece Free range eggs
- 2 tablespoon Homemade vanilla sugar
- 1 pinch Salt
- 175 g Ground almonds
- 200 g Flour type 550
- 2 cl Amaretto
- 0,5 packet Baking powder
- Fat and crumbs for the mold
Filling and decoration
- 200 ml Cream
- 100 g Ground almonds
- 100 g Dark couverture
- 1 handful Almond sticks
Instructions
the dough
- Mix the butter - room temperature - with the vanilla sugar, sugar and salt until frothy. Add the flour, ground almonds, baking powder and amaretto and work everything into a heavy batter.
- Pour the dough into a greased and crumbled box for and bake the cake in a preheated oven at approx. 175 degrees circulating air for 45 minutes. (Toothpick sample)
- Take the cake out of the tin and let it cool down completely.
- Place a piece of aluminum foil in the box shape so that the ends protrude on both long sides. Divide the cake lengthways and place the lower half in the tin on the aluminum foil.
the filling
- Whip the cream very stiff and stir in the ground almonds. Possibly season with a teaspoon of sugar and refine with chocolate sprinkles or grated chocolate.
- Spread this cream on the cake base and cover with the second half of the cake.
- Now lift the cake out of the tin with the help of the aluminum foil ends and place it on a cake plate.
- Carefully melt the couverture in a water bath (not over 38 degrees) and cover the cake with it. Garnish with a few sliced almonds.
Nutrition
Serving: 100gCalories: 480kcalCarbohydrates: 28gProtein: 9.4gFat: 36.6g
