Almond Cake with Mascarpone Cream

Ingredients

• 6 eggs (size M)
• 1 vanilla pod
• 50 g sugar
• 1 tsp grated orange zest
• 1 tsp cinnamon
• 200 g ground almonds
• 100 g powdered sugar
• Salt
• 3 sheets white gelatin
• 5 egg yolks
• 100 g sugar
• 1 tsp instant espresso powder
• 200 g mascarpone
• 150 ml coffee
• 1 tbsp amaretto
• 3 egg whites
• 50 g almond slivers
• Salt
• 100 g dark couverture chocolate

Instructions

1. 1.

   Separate the eggs and chill the whites. Split the vanilla pod lengthwise, scrape out the seeds. Beat the yolks with sugar, vanilla seeds, orange zest, and cinnamon with a hand mixer for 5 minutes until frothy. Fold in the almonds briefly. Whip the whites with a pinch of salt to stiff peaks. Gradually add powdered sugar, continuing to beat until glossy meringue forms. Stir one‑third of the meringue into the yolk mixture, then fold in the rest.

2. 2.

   Line the bottom of a 28 cm springform pan with parchment paper. Pour the batter into the pan and smooth the surface. Bake in a preheated oven at 180°C (gas: level 2-3, fan: 160°C) for 40 minutes. Remove the almond sponge from the oven and let it cool in the pan.

3. 3.

   Soak gelatin in cold water for 5 minutes. Mix egg yolks with 40 g sugar and espresso powder. Whisk with a hand mixer for 5 minutes until frothy. Stir in mascarpone briefly. Warm 2 tbsp coffee and amaretto slightly, but do not boil. Squeeze out excess water from the gelatin and dissolve it. Combine gelatin with 3 tbsp cream, then fold in the remaining cream. Beat egg whites with a pinch of salt to stiff peaks, allowing the rest of the sugar to fall in. Fold one‑third of the meringue into the cream mixture, then fold in the remaining meringue.

4. 4.

   Release the sponge from the pan and cut it horizontally once. Place the lower base on a cake plate. Put a ring around it. Drench the cake base with half of the remaining coffee. Spread 5 tbsp cream over the sponge and smooth. Cut the remaining sponge into 3‑4 cm pieces and arrange them on the cream. Drizzle with the rest of the coffee. Add the remaining cream, spread smoothly, and chill the cake for at least 4 hours, preferably overnight.

5. 5.

   Roast almonds in a dry pan without fat. Carefully remove the ring from the cake. Sprinkle the rim with almonds. Grate couverture chocolate into shavings with a large knife or paring knife and scatter over the cake. Cut the cake into 12 pieces.