Oktoberfest cake

Ingredients for 1 servings:

• 1 egg(s), separated
• 1 tbsp water
• 1 pinch of salt
• 35 g sugar
• 20 g flour
• 15 g cornstarch
• 15 g almonds, ground, with skin
• ¼ tsp baking powder
• 5 g gingerbread spice
• some bitter almond flavor
• 250 g morello cherries, with some juice
• 15 ml Amaretto
• 25 g sugar
• some cinnamon
• 15 g cornstarch
• 200 g whipped cream
• 13 g sugar
• 1 ½ sheets of gelatin
• 225 g cream cheese
• 25 g sugar
• 6 g cake glaze
• 5 g sugar
• 125 ml cherry juice, from the morello cherries
• some bitter almond flavor
• e.g. cherry(s) and figs
• n. B. almond(s), roasted
• n. B. Chocolate hearts
• 50 g almonds, whole, with skin
• some cinnamon
• 30 g sugar
• 30 ml water

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 50 minutes; Total time approx. 6 hours 20 minutes

with almond gingerbread biscuit, burnt almond cream and fruity cherry filling

For the roasted almonds, heat the almonds with the cinnamon, sugar, and water in a non-stick pan, stirring constantly until the water has evaporated. When the almonds are crumbly, continue stirring until the sugar dissolves again. Spread the almond mixture on baking paper and let it dry, then coarsely grind it. Separate the egg. Beat the egg whites with the water and salt until stiff, gradually adding the sugar. Briefly stir in the egg yolks on the lowest setting. Sift the flour, starch, almonds, spice, and baking powder over the mixture and fold in together with the flavoring. Spread the batter into an 18 cm diameter springform pan lined with baking paper and bake at 160°C (convection oven) for about 25 minutes. Let the sponge cake cool and then cut it in half. Bring the morello cherries to a boil with the Amaretto, sugar, and a pinch of cinnamon. Mix the starch with a little cold morello cherries’ juice until smooth, add to the cherries, and bring to a boil again, stirring constantly, until the mixture thickens. Allow the morello cherries to cool, stirring occasionally. Place a cake ring around a sponge cake base and spread the fruit mixture on top. Whip the cream with 13g of sugar until stiff peaks form. Soften the gelatin. Mix the cream cheese with 25g of sugar. Dissolve the gelatin over low heat, stir in a little cream to adjust the temperature, and then stir the gelatin into the cream cheese mixture. Chill the cream until it begins to set, then fold in the ground, roasted almonds and 50g of the cream. Spread the cream over the cherry filling, cover with the other layer, and chill the cake for about 3 hours. Prepare the glaze according to the package instructions using the sugar, flavoring, and cherry juice, and pour it over the sponge cake. Chill the cake briefly. Remove the cake from the cake ring and garnish with the remaining cream, almonds, fruit, chocolate hearts, or similar. With 8 pieces and the specified amounts, the cake contains about 250 kcal per piece.