Almond Caramel Cake

Ingredients

• 70 g sugar
• 30 g honey
• 50 ml whipping cream
• 30 g Butter
• 40 g finely chopped candied orange peel
• 40 g finely chopped candied lemon peel
• 100 g toasted almond kernels
• 100 g butter
• 120 g powdered sugar
• 50 g dark chocolate couverture
• 4 eggs (separated)
• 150 g peeled, grated hazelnuts
• 100 g flour
• 30 g cornstarch
• 1 tsp Baking powder
• 0.5 l sweet whipping cream
• 4 tbsp cherry brandy
• 4 sheets white gelatin

Instructions

1. 1.

   For the topping, whisk honey, sugar, cream and butter in a large pot and slowly heat while stirring. Once the mixture boils, stop stirring and simmer for 1 minute. Stir in the remaining ingredients and continue cooking until the mixture turns slightly golden.

2. 2.

   Cut a round template of about 20 cm diameter from parchment paper. Oil the surface and spread half of the almond mixture onto it, smoothing it out. Spread the remaining mixture on another piece of oiled parchment and bake in a preheated oven at 175°C for 10 minutes until golden brown.

3. 3.

   Immediately lift the still warm pieces from the base, place the slice on a firm surface and cut into 8-10 cake slices with a sharp kitchen knife. Let the pieces cool on the plate.

4. 4.

   For the batter, beat butter with sugar until fluffy. Melt chocolate couverture and fold in. Lightly whisk egg yolks and stir them in. Mix hazelnuts with flour, cornstarch and baking powder and add to the batter.

5. 5.

   Beat egg whites stiff and fold into the batter with the flour mixture. Pour into a greased springform pan lined with crumbs and bake in a preheated oven at 180°C for 1 hour.

6. 6.

   Let the cake cool briefly before removing from the pan and placing on a wire rack. Once completely cooled, cut horizontally once more.

7. 7.

   For the filling, finely grate the remaining baked almond mixture in a blender. Whip chilled cream to stiff peaks. Heat cherry brandy in a small pot and dissolve gelatin in it. Stir warm liquid into the whipped cream. Mix grated almond mixture into half of the cream and fill the cake with it. Cover the entire cake with the remaining cream. Depending on the number of slices, place cream pipettes on top. Chill until set. Before serving, arrange grill pieces as slanted cake slices on the surface between the cream pipettes. Decorate with cream pipettes and glazed almonds.