Almond Cake with Fruit Salad

Ingredients

• 150 g white couverture chocolate
• 5 eggs
• 100 g sugar
• 100 g Soft Butter
• 1 pinch salt
• 1 lemon (grated zest)
• 100 g flour
• 100 g Ground Almonds
• 2 tsp Baking powder
• 4 tbsp amaretto
• 4 tbsp water
• 1 tbsp sugar
• powdered sugar
• ground pistachios
• 1 kg fruits (e.g., apricots, currants, raspberries, blueberries, melon)
• 2 packets vanilla sugar

Instructions

1. 1.

   Melt chopped couverture chocolate in a double boiler.

2. 2.

   Separate the eggs. Whisk the egg whites until stiff peaks form, adding half of the sugar as you go. Beat the butter until fluffy. Gradually add the remaining sugar, yolks, salt, and lemon zest, then fold in the melted chocolate. Mix almonds with flour and baking powder, then incorporate into the batter. Add 3–4 tbsp of whipped egg whites.

3. 3.

   Fold the remaining whipped egg whites into the batter.

4. 4.

   Line the bottom of a springform pan with parchment paper. Pour the batter in and bake in a preheated oven at 180°C (middle rack) for about 1 hour. If the cake darkens after ~30 minutes, cover it with foil.

5. 5.

   In a saucepan, combine amaretto, water, and sugar; simmer for 2–3 minutes. Brush the hot cake with this syrup and let cool.

6. 6.

   Dust the finished cake with powdered sugar and sprinkle ground pistachios on top.

7. 7.

   Clean the fruits, cut into small pieces if desired, and mix with vanilla sugar. Serve the fruit mixture alongside the cake.