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🍰 Tonka Layer Cake

707 kcal · 30 min · 4 servings

Ingredients

• Eggs 6 pcs.
• Sugar 120 g
• Salt pinch
• Vanilla extract 2 tsp
• Wheat flour, Type 405 175 g
• Almonds, ground 150 g
• Butter 225 g
• Icing sugar 100 g
• Raspberry jam 50 g
• Strawberry jam 50 g
• Milk 250 g
• Tonka bean paste 1 tsp
• Cornstarch 40 g
• Dark chocolate coating 50 g
• Coconut oil 1 tsp
• Almonds, chopped 50 g

Instructions

1. 1. Preheat the oven to 210 degrees Celsius top/bottom heat.
2. 2. Line a baking tray with baking paper.
3. 3. Place a baking frame (30x35 cm) on the tray.
4. 4. Whisk 4 eggs with 100 g sugar, a pinch of salt, and 1 tsp vanilla extract in a bowl.
5. 5. Beat the mixture for about 10 to 15 minutes until it is white and creamy.
6. 6. Sift 100 g flour over the egg mixture.
7. 7. Fold in 100 g ground almonds into the batter.
8. 8. Pour the batter into the baking frame.
9. 9. Bake the sponge cake in the preheated oven at 210 degrees for about 9 minutes.
10. 10. Remove the sponge cake from the oven.
11. 11. Turn the sponge cake out onto a clean tea towel.
12. 12. Cover the sponge cake and let it cool down.
13. 13. Put 125 g butter, powdered sugar, 2 eggs, 75 g flour, 50 g ground almonds, 1 tsp vanilla extract, and a pinch of salt into a bowl.
14. 14. Mix the ingredients into a smooth dough.
15. 15. Spread the dough smoothly on a sheet of baking paper.
16. 16. Bake the batter cake in the still hot oven at 200 degrees for about 15 minutes.
17. 17. Mix raspberry and strawberry jam together.
18. 18. Remove the batter cake from the oven.
19. 19. Turn the cake out onto a fresh sheet of baking paper.
20. 20. Spread the jam mixture over the still warm cake.
21. 21. Let the jam cake cool down completely.
22. 22. Mix milk, 20 g sugar, tonka paste, and starch in a saucepan until lump-free.
23. 23. Bring the mixture to a boil while stirring constantly over medium heat.
24. 24. Pour the warm pudding into a clean container.
25. 25. Cover the pudding directly on the surface to prevent a skin from forming.
26. 26. Let the pudding cool down to room temperature.
27. 27. Beat butter until white and creamy for about 10 minutes.
28. 28. Add the cooled pudding to the butter one tablespoon at a time.
29. 29. Stir the cream until smooth.
30. 30. Halve the jam cake layer.
31. 31. Stack the two halves on top of each other.
32. 32. Also halve the sponge cake.
33. 33. Place the first sponge cake half on top of the jam layers.
34. 34. Spread half of the butter cream over it.
35. 35. Place the next sponge cake layer on top.
36. 36. Spread the remaining cream smoothly.
37. 37. Place the layered cake, covered, in the refrigerator for 2 hours.
38. 38. Trim the edges of the cake neatly with a sharp knife.
39. 39. Cut rectangles from the cake.
40. 40. Cut triangles from the rectangles.
41. 41. Crush the chocolate coating.
42. 42. Melt the chocolate coating over a warm, non-boiling water bath.
43. 43. Stir the coconut oil into the melted chocolate coating.
44. 44. Brush the surface of the layered cake with it.
45. 45. Sprinkle the chopped almonds over it.
46. 46. Let the chocolate coating set.

Nutrition per serving

• kcal: 707
• Protein: 11 g · Fett/Fat: 43 g · Carbs: 68 g