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🍰 Crunchy Almond Cake with Icing

685 kcal · 30 min · 4 servings

Ingredients

• 125 g Butter
• 100 g Sugar
• 2 Yolks
• 2 tbsp Water
• 300 g Flour
• 1 tsp Baking Powder
• 250 g Almond Kernels
• 200 g Powdered Sugar
• 1 tsp Cinnamon
• 2 Egg Whites
• 2 tbsp Lemon Juice
• 1 Egg (for brushing)

Instructions

1. 1. Beat the butter and sugar with a mixer until creamy.
2. 2. Stir the egg yolks and water into the butter-sugar mixture.
3. 3. Mix the flour with the baking powder.
4. 4. Knead the flour mixture into the dough until smooth.
5. 5. Wrap the dough in cling film.
6. 6. Place the dough in the refrigerator for about 30 minutes.
7. 7. Mix the almonds with the powdered sugar in a bowl.
8. 8. Whisk the egg whites with the lemon juice until slightly stiff.
9. 9. Gently fold the beaten egg whites into the almond-sugar mixture.
10. 10. Check the consistency of the filling.
11. 11. If the filling is too dry, add one more egg white or two tablespoons of water.
12. 12. Set aside about two-thirds of the dough.
13. 13. Roll out the remaining piece of dough thinly.
14. 14. Place the dough into the greased springform pan.
15. 15. Press a border about two to three centimeters high up the sides.
16. 16. Spread the almond filling evenly over the dough base.
17. 17. Roll out the remaining dough thinly.
18. 18. Cut stars and strips from the dough.
19. 19. Decorate the cake with them as you like.
20. 20. Brush the decoration with beaten egg.
21. 21. Preheat the oven to 180 degrees.
22. 22. Place the cake in the center of the oven.
23. 23. Bake the cake for about 45 to 50 minutes until golden yellow.
24. 24. Remove the cake from the oven.
25. 25. Let the cake cool down slightly in the pan.
26. 26. Carefully release the cake from the pan.
27. 27. Let the cake cool completely.

Nutrition per serving

• kcal: 685
• Protein: 13 g · Fett/Fat: 42 g · Carbs: 62 g