Name: Marbled Almond Curd Cake
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 12 Portionen
Ingredients: 6 piece Eggs; 1 pinch Salt; 100 g Sugar substitute (e.g. Xylitol); 50 g soft Butter; 250 g Curd; 1 Tropfen Rum flavoring; 200 g ground Almonds; 1 tbsp Wheat flour Type 405; 0.5 tsp Baking powder; 2 tbsp Baking cocoa; 200 g Cream

Cook Time

1 h 15 min

Servings

Difficulty

Medium

Prep Time

25 Min

This Thermomix® recipe for Marbled Almond Curd Cake is ready in 1 h 15 min and yields 12 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This marbled almond curd cake is an absolute delight for anyone who pays attention to carbohydrates but doesn't want to sacrifice taste. The combination of almonds and curd makes it particularly juicy and aromatic. A touch of rum flavoring rounds off the taste experience. I like to bake this cake for birthdays or just for Sunday coffee. It is easy to prepare and tastes good both warm and cold. If you like, you can serve it with fresh berries or a light cream. A great recipe that always succeeds!

Ingredients (11 ingredients)

Preparation (8 steps)

Separate eggs and beat egg whites until stiff

Thermomix® Setting

3 min/Speed 3.5

Separate eggs. Place the egg white with a pinch of salt in the mixing bowl and whisk with the butterfly 3 min./speed 3.5 until stiff. Transfer and set aside.

180

Beat egg yolks until creamy

Thermomix® Setting

2 min/Speed 4

Put egg yolk, sugar substitute and soft butter in the mixing bowl and beat until creamy for 2 min./speed 4.

120

Add curd and flavor

Thermomix® Setting

30 sec/Speed 3

Add curd and rum flavoring and stir in 30 sec./speed 3.

Mix dry ingredients and fold in

Thermomix® Setting

30 sec/Speed 3

Mix ground almonds, flour and baking powder in a separate bowl. Add this mixture to the mixing bowl and stir in 30 sec./speed 3.

Fold in the egg whites

Carefully fold the beaten egg whites into the batter with a spatula.

Divide batter and stir in cocoa

Divide the batter in half. Stir the baking cocoa into one half.

Marble batter and bake

Pour the light batter into a greased loaf pan. Spread the dark batter on top and use a fork to draw patterns through the batter for the marbling. Bake in a preheated oven at 160 °C circulating air for approx. 40-50 minutes.