Kumquat Cake

Ingredients

• 100 g Ground Almonds
• 150 g flour
• 3 tsp baking powder
• 6 Eggs
• 250 g sugar
• 600 ml whipping cream (to taste)
• 3 tbsp sugar
• 3 packets gelatin powder
• 8 tbsp vanilla milk powder
• 400 g kumquats
• 60 g sugar (adjust to kumquat sweetness)
• 50 ml water
• 50 g candied kumquats (or chopped orange zest)

Instructions

1. 1.

   Roast the almonds in a dry skillet until lightly browned, then let cool. Line the springform pan with parchment paper and secure it around the rim. Beat the eggs with sugar on high speed for about 7 minutes until stiff peaks form. Sift flour and baking powder over the mixture, add the almonds, and fold gently with a spatula.

2. 2.

   Pour the batter into the prepared pan and bake in a preheated oven at 180 °C (convection) for about 30 minutes; test with a skewer. While the cake bakes, wash the kumquats thoroughly and finely chop them. In a saucepan bring water and sugar to a boil, add the kumquats, simmer briefly, then let cool in the liquid.

3. 3.

   Remove the sponge from the oven, release it from the pan onto a cooling rack, and peel off the parchment immediately. Allow the cooled base to chill completely. Slice the cake horizontally into four layers. Whip the cream with gelatin powder, sugar, and vanilla milk powder until very stiff.

4. 4.

   Spread kumquat mixture over three of the layers, pour one‑quarter of the whipped cream on top, stack the remaining layers, then brush the edges with the rest of the cream and sprinkle candied kumquats on top. Using a long knife or palette, press a diamond pattern into the cream; chill for at least 40 minutes before serving with coffee.