Almond Cake with Currant Jelly

Ingredients

• 8 eggs
• 250 g sugar
• 1 pinch salt
• 150 g flour
• 50 g starch
• 2 tsp Baking powder
• 200 g ground almonds
• 40 ml rum
• 100 g liquid butter
• 3 sheets white gelatin
• 80 ml raspberry brandy
• 500 g currant jelly
• 500 g whipping cream
• 1 packet vanilla sugar
• 400 g chopped almonds

Instructions

1. 1.

   Separate the eggs. Beat the yolks with 3 tbsp warm water until fluffy. Gradually add sugar and continue beating until creamy. Sift flour, starch and baking powder over the egg mixture and fold in together with almonds, rum and liquid butter. Whisk the whites with salt to stiff peaks and fold into batter.

2. 2.

   Grease the springform pan, pour in the dough, smooth top and bake at 175°C for about 35–40 minutes (check with a skewer).

3. 3.

   Remove the finished base from the oven, let it cool slightly, carefully loosen from the rim with a thin knife, transfer to a wire rack and chill for at least 2 hours. Then cut horizontally twice.

4. 4.

   Soak gelatin in cold water, squeeze out excess and dissolve in 3 cl raspberry brandy over low heat. Stir currant jelly into remaining brandy. Whip cream with sugar and vanilla sugar until stiff. First fold about 3 tbsp of this into the dissolved gelatin, then fold in the rest of the cream.

5. 5.

   Spread one‑third of the currant jelly and cream on the lower base. Place the middle layer and spread another third each. Top with the upper base and finish the top surface with remaining jelly and rim with leftover cream.

6. 6.

   Toast almonds in a dry pan without fat while stirring, remove and cool.

7. 7.

   Decorate the cake rim with toasted almonds. Cut a ring‑shaped template and a small circle from smooth cardboard for the center. Place on the cake (do not press) and sprinkle almonds into gaps. Carefully lift templates and remove excess almonds.