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Cinnamon-almond cake

Cinnamon-almond cake

Ingredients :

Genoese :
6 eggs – yolks and whites separately
180g of sugar
1/2 teaspoon cinnamon
170g wheat flour
1 teaspoon of baking powder
50g ground almonds
Cream:
250g of powdered white cheese (like for a cheesecake)
50g of icing sugar
1 sachet of vanillin sugar
40 ml of amaretto liqueur
1 teaspoon of cinnamon
5 teaspoons of gelatin
500 ml of 30% cream
In addition :
2/3 cup amaretto liqueur
150 g of apricot jam with
cinnamon
Decoration:
350-400 ml of 30% cream
fix cream
sprinkle with flaked almonds or crocant (chocolate shards)
candied cherries
chocolate chips

Preparation :

Genoese :

Sift the flour and mix with the baking powder, cinnamon and almonds.
Set the oven to 160°C on the fan function (on the high-low function 180°C). Beat the whites until stiff. Continue to beat with a mixer, add half of the sugar and mix until the mass becomes thick and shiny.
Beat the yolks with the remaining sugar until light and creamy. Add them to the whipped egg whites and mix gently with a spoon. Then add the flour in 2-3 batches, mixing gently with a spoon after each addition.
Put the dough in a 24 cm diameter springform mold lined with baking paper (bottom only) and level it. Cook for approximately 50 minutes.
When the cake is completely cooled, cut it horizontally into 3 sponge cakes. Soak each sponge cake with a little liqueur, spread two of them with heated apricot jam and sprinkle with cinnamon. Place a sponge cake coated with jam in a springform mold and close the ring.
Mix the ground cheese with the sugar, vanilla sugar, liqueur and cinnamon.
Gelatin pour 1/3 cup hot water and stir until dissolved.
Whip the heavy cream until stiff.
Add a few spoons of curd mass to the gelatin, mix, then pour everything into the remaining cheese cream. Then add the whipped cream and mix with the mixer at medium speed.
Spread half of the prepared cream over the biscuits in the springform pan, cover with the second sponge cake coated with jam and spread the other half of the cream. Place the third disk of dough on top, press lightly with your hand and place the cake in the refrigerator for at least 60 minutes
Decoration:
Whip the cream with the scoop, reserve some for decoration, spread the rest over the top and sides of the cake. Press rosettes of cream along the edge of the cake, decorate it with cherries and chocolate chips, sprinkle the sides with crocant or almond pieces.
Happy baking

Article Categories:
CAKES