Crunchy Almond Cake
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g whipped cream
- 4 egg (s)
- 150 grams sugar
- 300 grams flour
- 1 packet baking powder
- 1 packet vanilla sugar
- 150 g butter
- 150 grams sugar
- 200 g flaked almonds, possibly also half-chopped almonds
- 1 packet vanilla sugar
- 4 tablespoons milk
Print Recipe
Pin Recipe Instructions
- For the dough, put the whipped cream, eggs, sugar, flour, baking powder and vanilla sugar in a bowl and mix thoroughly with a hand mixer to form a tough dough.
- Place the mixture on a baking sheet lined with baking paper and bake in a preheated oven at 175 ° for 10 minutes.
- During this time you beat butter, sugar, vanilla sugar and milk until frothy and stir the almonds into this mixture.
- After the 10 minutes have elapsed, take the tray out of the oven and distribute the butter and almond mixture evenly. Since the butter begins to melt after a short time, this can be done quickly without any problems.
- Then put the tray in the oven again for about 20 minutes and continue to bake the cake until the almonds are golden yellow and the butter foam has disappeared. The butter foams under the heat while baking.
- Let the cake cool down.
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