Filled Amaretto Cake

Ingredients for 1 servings:

• 4 eggs
• 130 g sugar
• 200 g butter
• 1 packet of vanilla sugar
• 1 tsp orange zest
• 100 g flour
• 150 g almonds, ground
• 1 tsp, heaped baking powder
• 5 tbsp orange juice
• 5 tbsp Amaretto
• 1 pinch of salt
• some powdered sugar for dusting
• Fat for the mold
• 5 cl orange juice
• 5 cl Amaretto
• 200 g cream cheese
• 100 g white chocolate
• 5 cl Amaretto

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 40 minutes; Total time approx. 9 hours 10 minutes

For the base, separate the eggs. Beat the egg whites with a pinch of salt until stiff peaks, slowly adding 50g of sugar. Beat the butter with the remaining sugar, vanilla sugar, and orange zest until fluffy. Stir in the egg yolks. Mix the flour with the ground almonds and baking powder. Stir into the butter mixture alternately with the orange juice and Amaretto. Carefully fold in the beaten egg whites. Pour the batter into a greased 26cm springform pan. Bake in a preheated oven at 180°C (top/bottom heat) for about 40 minutes, until the cake is cooked through. Do the skewer test! Remove the cake from the oven and let it cool completely. Cut the cold cake in half. Brush both halves with the orange juice and Amaretto mixture to coat and soak. Now melt the white chocolate in a double boiler. Mix the cream cheese with the Amaretto and stir in the melted chocolate. Spread this cream over the bottom half of the cake and place the top half on top. Refrigerate the filled cake for about an hour. Dust with powdered sugar before serving.