Mandel-Buttercreme-Torte

Ingredients

• 6 Eggs
• 150 g sugar
• 1 Tbsp vanilla sugar
• 50 g flour
• 100 g Ground Almonds
• 1 untreated lemon (juice and zest)
• 1 splash bitter almond aroma
• 1 packet vanilla pudding powder
• 500 ml milk
• 125 g butter
• 125 g powdered sugar
• 150 g Ground Almonds
• 2 tbsp cocoa powder
• 20 waffle rolls
• cocoa powder (for dusting)
• a handful of silver sugar pearls
• pralines (for garnish)

Instructions

1. 1.

   Preheat the oven to 175°C fan.

2. 2.

   For the sponge, separate the eggs. Beat the egg whites with half the sugar until stiff peaks form. Whisk the yolks with the remaining sugar and vanilla sugar until fluffy. Sift the flour over the almonds, add lemon juice, zest, and bitter almond aroma, then fold into the yolk mixture. Fold in the meringue gently. Pour into a parchment-lined springform pan, smooth the top, and bake on the lowest rack for about 30 minutes. Remove, loosen the rim, dampen the parchment, and slowly lift the cake from the pan.

3. 3.

   Cut the sponge horizontally into three layers.

4. 4.

   For the filling, whisk vanilla pudding powder with 3-4 tbsp cold milk until smooth. Bring the remaining milk to a boil, stir in the prepared pudding with a whisk, and simmer for 2-3 minutes. Remove from heat and let cool while stirring occasionally to prevent skin.

5. 5.

   Beat room‑temperature butter and sugar with a whisk until fluffy, then fold into the vanilla pudding by spoonfuls.

6. 6.

   Roast the almonds in an oil‑free pan, then mix them into the vanilla‑buttercream. Set aside 1/4 of the cream; combine the rest with cocoa powder.

7. 7.

   Spread 1/3 of the light almond cream on a sponge layer placed in a ring or on the springform rim. Brush lightly with some dark cream. Stack the layers and finish with more cream around the edge. Pipe the remaining cream with a small nozzle, dot it over the surface, press waffle rolls around the rim, dust the top with cocoa, scatter sugar pearls, and decorate with pralines as desired.