Cream Cake with Whiskey and Almonds
Cream cake with whiskey and almonds is a recipe with fresh ingredients from the category cream cake. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 eggs
- 200 g sugar
- 200 g butter
- 180 ml milk
- 200 g ground almond kernels
- 200 g Flour
- 1 packet baking powder
- butter (for the pan)
- flour (for the pan)
- 3 tbsp lingonberry jam
- 4 tbsp whiskey
- 450 ml whipping cream
- 2 packets cream stabilizer
- 4 tbsp vanilla sugar
- 3 tbsp cocoa powder
- 100 g roasted almond sticks
- chocolate shavings (or chocolate curls, for garnish)
Instructions
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1.
Preheat the oven to 200°C with upper and lower heat.
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2.
Beat butter and sugar until fluffy, then gradually fold in eggs with a pinch of salt.
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3.
Mix almonds, flour, and baking powder together and stir into the butter mixture.
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4.
Fill a greased and floured springform pan with the batter, smooth the top, and bake for about 45 minutes in the preheated oven.
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5.
Remove the cake, let it cool, release from the pan, and cut it crosswise twice. Warm the lingonberry jam slightly, mix with 1 tbsp whiskey until smooth, and spread on the lower base of the cake. Whip the cream with stabilizer and vanilla sugar until stiff; set aside 6 tbsp for decoration. Stir cocoa powder and remaining whiskey into the whipped cream. Spread two-thirds of the cream mixture over two layers and assemble them together. Cover the whole cake with the remaining cream. Put the reserved cream in a piping bag with a star tip, pipe small rosettes onto the surface, and decorate the edges with roasted almond sticks. Optionally garnish further with chocolate shavings or curls.
