Almond Chocolate Cake

Ingredients

• 150 g raw almonds
• 3 egg whites
• 150 g sugar
• 1 packet vanilla sugar
• 2 tbsp Cornstarch
• 1 tsp Baking powder
• fat (for the pan)
• 2 sheets white gelatin
• 0.125 l whipping cream
• 50 g grated pistachios
• 300 g white chocolate
• 25 g coconut oil
• 0.125 l whipping cream
• 150 g toasted almonds
• 2 tbsp shelled pistachios

Instructions

1. 1.

   Rinse almonds with boiling water, cool and remove brown skins. Spread on a kitchen towel, dry, and finely grind.

2. 2.

   Preheat oven to 175°C (350°F). Beat egg whites until stiff peaks form, gradually adding sugar and vanilla sugar. Sprinkle ground almonds and cornstarch mixed with baking powder over the mixture; fold gently.

3. 3.

   Grease an 18 cm (7 in) springform pan. Pour half of the almond batter into the pan, smooth the surface, and bake for 35–40 minutes. Use remaining batter to make a second layer. Let both layers cool, release from the pan, and set on a cooling rack.