← All recipes

🍰 Crunchy Almond Cake with Raspberry Sauce

670 kcal · 30 min · 4 servings

Ingredients

• 200 g sweet almond kernels (half/half ground and chopped)
• 4 eggs
• 350 g cream cheese
• 80 g sugar
• 2 lemons (zest and juice)
• 150 ml whipping cream
• 400 g frozen raspberries (thawed)
• 100 g sugar

Instructions

1. 1. Preheat the oven to 175 degrees Celsius.
2. 2. Grease a baking dish with a diameter of 20 to 24 centimeters.
3. 3. Lightly sprinkle the dish with 2 tablespoons of almonds.
4. 4. Put all ingredients for the dough into a bowl.
5. 5. Mix the ingredients with a hand mixer until a smooth dough forms.
6. 6. Pour the dough into the prepared baking dish.
7. 7. Bake the cake for 35 to 40 minutes on the second rack from the bottom.
8. 8. Remove the cake when it is golden brown.
9. 9. Puree two-thirds of the raspberries with the sugar.
10. 10. Fold in the remaining whole raspberries into the puree mixture.
11. 11. Fill the raspberry sauce into small bowls.
12. 12. Take the cake out of the oven.
13. 13. Cut the cake into 6 equal parts.
14. 14. Serve the cake pieces warm together with the raspberry sauce.

Nutrition per serving

• kcal: 670
• Protein: 21 g · Fett/Fat: 48 g · Carbs: 39 g