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🍰 Classic Almond Cake with Meringue

349 kcal · 30 min · 4 servings

Ingredients

• 2 eggs (size M)
• 3 egg yolks (M)
• 2 tbsp hot water
• 150 g sugar
• 1 packet vanilla sugar
• 70 g flour
• 1 pinch baking powder
• 150 g ground almond kernels
• 3 egg whites (M)
• 120 g fine sugar
• 1 packet vanilla pudding powder
• 375 ml milk
• 40 g sugar
• 250 g soft butter
• 100 ml dessert wine (e.g. Malaga)
• 50 g dark chocolate
• powdered sugar (for dusting)

Instructions

1. 1. Preheat the oven to 180 to 200 degrees (convection: 160 to 180 degrees, gas mark: 3 to 4).
2. 2. Beat eggs, water, sugar, and vanilla sugar with a hand mixer for about 8 minutes until fluffy.
3. 3. Mix flour and baking powder and sift the mixture over the egg foam.
4. 4. Gently fold the ground almonds into the batter.
5. 5. Line the bottom of a 26 cm springform pan with baking paper.
6. 6. Pour the batter into the pan and smooth the surface.
7. 7. Bake the cake in the preheated oven for about 30 minutes.
8. 8. Let the cake cool in the pan base.
9. 9. Remove the cake from the pan and cut it horizontally into two even layers.
10. 10. Beat egg whites and sugar until stiff peaks form.
11. 11. Remove about one-third of the meringue mixture and fill it into a piping bag with a small round tip.
12. 12. Line a baking sheet with baking paper.
13. 13. Spread the remaining meringue on the sheet into a circle with a 24 cm diameter.
14. 14. Pipe small triangles from the reserved meringue onto the sheet.
15. 15. Dry the meringue base and triangles at 130 degrees (convection: 110 degrees, gas mark: 1 to 2) for 65 to 75 minutes.
16. 16. Let the meringue base and triangles cool completely after baking.
17. 17. Mix pudding powder with 6 tablespoons of milk to form a smooth paste.
18. 18. Bring the remaining milk and sugar to a boil.
19. 19. Stir the pudding-milk mixture into the boiling milk and bring it to a boil once.
20. 20. Cover the pudding with plastic wrap and let it cool.
21. 21. Beat butter until creamy, soft, and smooth.
22. 22. Mix the cooled butter with the cooled pudding spoonful by spoonful.
23. 23. Gradually stir the dessert wine into the butter-pudding cream.
24. 24. Spread 3 to 4 tablespoons of cream onto the lower biscuit layer.
25. 25. Place the meringue base on top of the creamed biscuit layer.
26. 26. Spread another 3 to 4 tablespoons of cream onto the meringue base.
27. 27. Cover the cake with the upper biscuit layer.
28. 28. Frost the entire outside of the cake with the remaining cream.
29. 29. Grate the chocolate finely and sprinkle it over the cake.
30. 30. Dust the meringue triangles with powdered sugar.
31. 31. Decorate the cake with the dusted meringue triangles.

Nutrition per serving

• kcal: 349
• Protein: 6 g · Fett/Fat: 22 g · Carbs: 31 g