This Marbled Almond Curd Cake is a creation that arose from the desire to bake a juicy, aromatic cake that is not overloaded with refined sugar. I have refined it over the years until it was the way it is now. The inspiration came from classic marble cakes, but I wanted a healthier version that still offers full flavor. The ingredients play a crucial role. The ground almonds provide a wonderful texture and a nutty aroma that harmonizes perfectly with the sour curd. The curd makes the cake incredibly juicy and prevents it from drying out. The sugar substitute, in my case Xylit, provides the sweetness without causing blood sugar levels to rise so sharply. A touch of rum flavoring enhances the flavors and gives the cake a special touch. The wheat flour serves as a binder, but I only use a little of it so as not to overshadow the almond flavor. The baking powder provides the necessary looseness. The cocoa gives one half of the dough an intense chocolate note, which forms a nice contrast to the light almond curd dough. When preparing in the Thermomix®, it is important to carefully separate the eggs. The stiffly beaten egg white ensures an airy texture. Make sure that the mixing bowl is clean and free of grease so that the egg whites are optimal. Patience is required when folding in the egg whites. Work carefully with a spatula so as not to lose the airiness. The marbling works best when you draw spiral movements through the dough with a fork. The recipe is already suitable for a vegetarian version. A vegan version is a little more difficult, but possible. Here you could try to replace the eggs with applesauce or flaxseed flour eggs. Replace the curd with a vegan curd alternative and the cream with vegan whipped cream. You can experiment with different spices to enhance the flavor. A touch of cinnamon, cardamom or vanilla goes perfectly with almonds and curd. To serve, I recommend garnishing the cake with fresh berries of the season. A light cream made from yogurt or curd also goes well with it. If you like it a little sweeter, you can dust the cake with powdered sugar. It tastes both warm and cold. The cake keeps well in the refrigerator, well packaged, for several days. You can also prepare it well in advance and freeze it. Simply defrost before serving. It is also perfect as a gift for birthdays or other celebrations.

Marbled Almond Curd Cake

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Description

Ingredients (11 ingredients)

Preparation (8 steps)

Separate eggs and beat egg whites until stiff

Beat egg yolk until creamy

Add curd and flavoring

Mix dry ingredients and fold in

Fold in the egg whites

Divide the dough and stir in the cocoa

Marble and bake the dough

Whip the cream until stiff

Finished cooking? Great! 🎉

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