Almond Cake with Cream Filling

Ingredients

• 200 g soft butter
• 150 g sugar
• 6 Eggs
• 375 g flour
• 1 packet baking powder
• 250 g sour cream
• 200 g butter
• 200 g sugar
• 4 tbsp heavy cream
• 250 g chopped almonds
• 1 packet almond pudding mix (for 500 ml milk, for cooking)
• 250 ml milk
• 2 tbsp sugar
• 50 g almond brittle
• 300 g heavy cream
• 2 packets stabilizer
• 2 packets vanilla sugar
• 2 tbsp powdered sugar
• baking paper (for the pan)

Instructions

1. 1.

   Cream butter and sugar together. Beat in eggs. Mix flour and baking powder, then fold into batter. Add sour cream and mix well. Pour dough into a pan lined with baking paper and smooth top. Bake in preheated oven at 180°C (mid rack) for about 35 minutes.

2. 2.

   Melt butter. Add sugar and heavy cream; bring to a boil. Remove from heat. Roast almonds in a non-stick pan without fat until lightly browned. Stir into the butter-sugar mixture. Take cake out of oven, spread almond cream over batter, then bake for another 15 minutes.

3. 3.

   Remove cake, let cool slightly in pan, then lift out and remove baking paper. Cool on a wire rack.

4. 4.

   Cook pudding according to package using 250 ml milk and sugar. Fold in brittle and allow to cool. Whip heavy cream with stabilizer and vanilla sugar until stiff peaks form. Gently fold into cooled pudding. Slice cake horizontally once. Place lower layer on a cake plate, encircle with ring. Spread pudding cream over it, then top with upper layer.

5. 5.

   Refrigerate cake. Before serving, remove ring and dust with powdered sugar.