Festive Almond Cake with Apricot Jam
Cake
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Cook Time
1 h 45 min
Servings
12
Difficulty
Medium
Prep Time
45 Min
Description
This almond cake with apricot jam is a real eye-catcher on any festive table! I particularly like to bake it for Easter, but of course it tastes good all year round. The combination of the loose dough, the fruity jam and the crispy almond topping is simply irresistible. The preparation is a bit more complex, but the result is worth it. If you don't like apricot jam, you can also fill the cake with vanilla pudding or a cream mixture. The cake can be prepared well in advance and stays fresh for a few days. An absolute must for all cake lovers!
Ingredients (13 ingredients)
-
3 piece Eggs, size M
-
3 piece Egg yolks, size M
-
3 piece Egg white
-
100 g Flour
-
50 g Cornstarch
-
175 g Sugar
-
60 g Almonds, finely ground
-
1 piece Lemon, grated zest
-
25 g Sugar
-
200 g Apricot jam
-
100 g Almonds, blanched, slivered
-
100 g Sugar
-
100 g Butter
Preparation (10 steps)
Prepare eggs and egg yolks
Preheat the oven to 180°C top/bottom heat. Separate three eggs. Have three whole eggs and three egg yolks ready.
Beat eggs and sugar
Put three whole eggs, three egg yolks and 175g sugar into the mixing bowl and beat for 3 min./speed 4 until a frothy mixture is formed.
Mix dry ingredients
Mix 100g flour, 50g cornstarch, 60g ground almonds and the grated zest of one lemon in a separate bowl.
Stir in flour mixture
Gradually add the flour mixture to the frothy mixture in the mixing bowl and stir in for 20 sec./speed 3. If necessary, use the spatula to push down from the edge.
Beat egg whites
Insert the butterfly. Put three egg whites and 25g sugar into the mixing bowl and beat into egg whites for 3 min./speed 3.5.
Fold in egg whites
Carefully fold the egg whites into the mixture in the mixing bowl with a spatula. The butterfly is removed.
Bake cake
Pour the cake mixture into a greased springform pan (approx. 26 cm) and bake in the preheated oven on the second rack from the bottom for approx. 40-45 minutes. After 40 minutes, do the first stick test.
Fill cake
After cooling, cut the cake in half with a bread knife and fill with 150-250g jam (e.g. apricot).
Prepare almond topping
Put 100g butter, 100g sugar and 100g slivered almonds in the mixing bowl and caramelize for 3 min./120°C/speed 2 without the measuring cup. Support with the spatula.
Apply topping
Put the almond topping on the cooled cake and let it cool.
Finished cooking? Great! 🎉
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Created by
Sarah Koch
4
Rezepte
0
Kochbücher
Allergens
- Eggs
- Gluten-containing cereals
- Nuts
- Milk
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