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Lorenza

Lorenza Ávila

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Recipe of Almond cake
Recipe

Almond cake

1 h 30 min
Not so easy
3.5
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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

Ingredients

12 servings
  • 50 grams of almond
  • 1 Cup of flour
  • 3/4 of Cup of sugar
  • 7 eggs
  • 1/4 of Cup of orange juice
  • 1/4 of Cup of oil
  • 5 drops of almond extract
  • 255 grams of Butter for the filling
  • 2 egg yolks (for the filling)
  • 50 grams of almond Toast, peeled, toasted and ground (for filling)
  • 1 Cup of powder sugar for the filling
  • 3 drops of almond essence for the filling
  • 1 Cup of Rum for the filling
  • almonds in slices to decorate
  • ground breads (for greased mold)

    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.

    TIPS

    You can also buy almonds in slices to decorate the cake.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    1092
    kcal
    55%
    Carbohydrates
    54.2
    g
    18%
    Proteins
    9.6
    g
    19%
    Lipids
    35.3
    g
    54%
    Fiber
    3.2
    g
    6.5%
    Sugar
    35.9
    g
    40%
    Cholesterol
    208
    mg
    69%
    Esha
    Rate this tip
    Ratings (6)
    Leonardo Hernandez Covarrubias
    25/04/2018 10:52:25
    Tenía guardada la receta desde hace tiempo y hoy que la saqué para hacerla me doy cuenta que está confusa e incompleta, en parte son las mismas dudas que se manifiestan en los comentarios publicados y no veo respuestas, tiene alguna cobertura o las almendras se insertan en el pan como dice en las instrucciones de preparación.
    Daniel Daniel
    14/11/2016 16:27:25
    delicioso!
    Anonymous
    15/03/2016 19:03:10
    relleno yo tampoco entendi la parte del relleno, se agrega a lo horneado? se hornea aparte? va crudo? o como? no entendi
    Anonymous
    22/10/2014 04:35:32
    el relleno no salio blanco La parte del relleno no le entendí o faltó algún paso mas. Pero de sabor esta rico, gracias por la receta
    Anonymous
    13/06/2013 15:49:25
    Hola Karina el paso 3 es con Azúcar refinada y el paso 8 es con Azúcar Glass.
    see more

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