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🍽️ Almond Cake with Redcurrant Ganache

850 kcal · 30 min · 4 servings

Almond Cake with Redcurrant Ganache Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Separate the eggs. Whisk the egg yolks with 3 tablespoons of warm water until frothy.
  2. 2. Stir in the sugar gradually. Continue whisking until the mixture is creamy.
  3. 3. Mix the flour, starch, and baking powder. Sift the dry ingredients over the egg mixture.
  4. 4. Fold in the ground almonds, rum, and melted butter.
  5. 5. Whisk the egg whites with a pinch of salt until stiff peaks form.
  6. 6. Gently fold the egg whites into the batter.
  7. 7. Grease the bottom of a springform pan. Pour in the batter and smooth the top.
  8. 8. Preheat the oven to 175 degrees. Bake the cake for about 35 to 40 minutes.
  9. 9. Perform the toothpick test: Insert a wooden skewer into the center. If it comes out clean, the cake is done.
  10. 10. Remove the cake from the oven. Let it cool slightly.
  11. 11. Carefully loosen the cake from the edge of the pan with a thin knife.
  12. 12. Turn the cake out onto a wire rack. Let it cool completely.
  13. 13. Let the cooled cake rest for at least 2 hours.
  14. 14. Slice the cake horizontally twice to create three even layers.
  15. 15. Soak the gelatin in cold water.
  16. 16. Squeeze out the gelatin. Dissolve it in 3 cl of raspberry liqueur in a small saucepan over low heat.
  17. 17. Stir the redcurrant jelly with the remaining raspberry liqueur.
  18. 18. Whisk the cream with sugar and vanilla sugar until stiff.
  19. 19. Stir about 3 tablespoons of the whipped cream into the dissolved gelatin.
  20. 20. Fold the remaining whipped cream into the gelatin mixture.
  21. 21. Spread one-third of the redcurrant ganache over the bottom cake layer.
  22. 22. Place the middle cake layer on top. Spread another third of the ganache over it.
  23. 23. Place the top cake layer on top. Spread the remaining redcurrant jelly over the surface.
  24. 24. Spread the remaining cream around the sides of the cake.
  25. 25. Toast the almonds in a pan without fat, stirring constantly.
  26. 26. Remove the almonds from the pan and let them cool.
  27. 27. Decorate the sides of the cake with the toasted almonds.
  28. 28. Cut a ring-shaped stencil and a small circle from smooth cardboard.
  29. 29. Place the stencils on the cake without pressing them down.
  30. 30. Sprinkle almonds over the empty spaces between the stencils.
  31. 31. Carefully lift off the stencils. Remove any excess almonds.

Nutrition per serving