This almond cake has a very rich flavor and texture between the cake sponge, the creamy filling and the crispy almonds. Rich with a coffee!
Learn more about Lorenza Ávila
Ingredients12 portions
Preparation
Preheat the oven to 180 centigrade.
Grease a round and removable mold and sprinkle with ground bread.
Beat the egg whites to the point of nougat, and add the sugar little by little while continuing to beat.
In a bowl, put the egg yolks along with the orange juice and the oil. Mix well.
Combine the mixture of the egg whites with the mixture of the yolks with a rubber spatula and enveloping movements, to avoid loosening the mixture.
Add the sifted flour, the ground almonds, and the almond extract to the mixture of egg whites. Again carefully mix with enveloping movements.
Pour the mixture over the round mold, previously greased and cook for 30-35 minutes.
To make the filling, beat the butter until it is fluffy and add the sugar, the yolks and the almond extract. Beat well and add the rum and toasted almonds, peeled, and ground.
Meanwhile, soak the almonds to decorate (about 30 almonds) in boiling water, and peel them. Cut them in half lengthwise and put them to toast on a baking sheet.
Once they are toasted, decorate the cake by sticking the almonds on one end of the cake so they stand.
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