🍽️ Whiskey Almond Cream Cake

Name: Whiskey Almond Cream Cake
Total time: 30 min
Yield: 4 servings
Ingredients: 4 Eggs; 200 g Sugar; 200 g Butter; 180 ml Milk; 200 g ground almond kernels; 200 g Flour; 1 packet Baking Powder; Butter (for the pan); Flour (for the pan); 3 tbsp Redcurrant Jelly; 4 tbsp Whisky; 450 ml Whipping Cream; 2 packets Whipping Cream Stabilizer; 4 tbsp Vanilla Sugar; 3 tbsp Cocoa Powder; 100 g toasted almond slivers; Chocolate Shavings (or chocolate curls, for garnish)

890 kcal · 30 min · 4 servings

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Ingredients

4 Eggs
200 g Sugar
200 g Butter
180 ml Milk
200 g ground almond kernels
200 g Flour
1 packet Baking Powder
Butter (for the pan)
Flour (for the pan)
3 tbsp Redcurrant Jelly
4 tbsp Whisky
450 ml Whipping Cream
2 packets Whipping Cream Stabilizer
4 tbsp Vanilla Sugar
3 tbsp Cocoa Powder
100 g toasted almond slivers
Chocolate Shavings (or chocolate curls, for garnish)

Instructions

1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. Beat the butter together with the sugar until creamy.
3. Add the eggs one by one, mixing well each time, while adding a pinch of salt.
4. Mix the almonds, flour, and baking powder in a separate bowl.
5. Gently fold the flour mixture into the butter mixture.
6. Grease a springform pan and dust it lightly with flour.
7. Pour the batter into the pan and smooth the surface.
8. Bake the cake for about 45 minutes in the preheated oven.
9. Remove the cake from the oven and let it cool completely.
10. Carefully release the cake from the pan.
11. Slice the cake horizontally twice to create three even layers.
12. Warm the redcurrant jelly slightly until it becomes liquid.
13. Stir one tablespoon of whiskey into the warm jelly.
14. Spread the jelly-whiskey mixture evenly over the bottom cake layer.
15. Whip the cream stiffly together with cream stabilizer and vanilla sugar.
16. Set aside six tablespoons of the finished cream for decoration.
17. Stir cocoa powder and the remaining whiskey into the rest of the cream.
18. Spread two-thirds of this chocolate cream onto the jelly-coated base.
19. Place the second cake layer on top.
20. Spread the remaining third of the chocolate cream on this second layer.
21. Place the third and top cake layer on top.
22. Cover the entire cake on the outside and top with the remaining chocolate cream.
23. Fill the reserved light cream into a piping bag fitted with a star nozzle.
24. Pipe small rosettes of the light cream onto the surface of the cake.

Nutrition per serving

kcal: 890
Protein: 13 g · Fett/Fat: 62 g · Carbs: 68 g