Fluffy Sponge Cake with Crunchy Almonds
Cake
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Cook Time
1 h
Servings
8
Difficulty
Easy
Prep Time
25 Min
This Thermomix® recipe for Fluffy Sponge Cake with Crunchy Almonds is ready in 1 h and yields 8 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.
Description
This cream cake with crunchy almonds is a true delight for the palate. The combination of the fluffiness of the cake with the crunchiness of the caramelized almonds is simply irresistible. I often prepare it for breakfast or an afternoon snack, and it is always a success. The recipe is very simple and quick to make with the Thermomix®, making it an ideal option for any occasion. Furthermore, it can be enjoyed both hot and cold, and it keeps very well for several days. Go ahead and try it, you will love it!
Ingredients (11 ingredients)
-
150 g Sugar
-
3 piece Egg
-
200 ml Liquid cream
-
200 g Baking flour
-
15 g Baking powder
-
1 pinch Salt
-
1 pinch Icing sugar
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150 g Raw almonds
-
130 g Butter
-
100 g Sugar
-
50 ml Water
Preparation (9 steps)
Crush the almonds
Place 150 g of raw almonds in the Thermomix glass and crush for 4 seconds at speed 4. The almonds should not be too crushed, but rather in pieces.
Set aside the crushed almonds
Pour the crushed almonds into a large bowl and set aside for later.
Prepare the almond topping
Put 130 g of butter, 100 g of sugar and 50 g of water into the glass. Program 5 minutes, 90°C, speed 2.
Mix the topping with the almonds
Pour the butter, sugar and water preparation over the crushed almonds that we have reserved previously and mix well.
Prepare the cake dough
Add 200 ml of liquid cream, 200 g of baking flour, 15 g of baking powder and a pinch of salt to the glass. Program 10 seconds, speed 2.
Finish mixing the dough
Finish mixing the cake dough helping us with a spatula to integrate all the ingredients well.
Bake the cake
Pour the mixture into a greased zipper mold and bake in the preheated oven at 180°C for about 25 minutes.
Add the almond topping
After this time, take the mold out of the oven and pour the almond topping that we have prepared on top. Put back in the oven for about 15 more minutes, until the almonds are golden brown.
Cool and decorate
Let the cake cool well before unmolding and sprinkle with icing sugar before serving.
Finished cooking? Great! 🎉
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Created by
Sara Martinez
2
Rezepte
0
Kochbücher
Allergens
- Cereals containing gluten
- Eggs
- Milk (including lactose)
- Nuts: Almonds
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