A delicious cake where traditional flour is replaced with ground almonds. It’s worth preparing – the effect is stunning!
Ingredients:
Almond Cake Layers:
- Eggs – 5
- Sugar – 150 g
- Butter – 15 g
- Almonds – 150 g
Almond Ganache:
- Amaretto liqueur – 50 ml
- White chocolate – 400 g
- Butter – 100 g
- Almonds – 20 g
- Heavy cream (30%) – 200 ml
Preparation:
Step 1: Beat Egg Whites
- Beat egg whites with sugar until stiff peaks form, then add ground almonds (reserve some for dusting the baking sheet) and mix. Divide the mixture into two parts. Transfer half into a piping bag.
Step 2: Bake the Cake Layers
- Grease a baking sheet with butter and dust with almonds. Use a 22 cm diameter circle (e.g., a cake ring) to mark the shape of two cake layers on the baking sheet and fill them with the batter from the piping bag. Bake the layers for 10-12 minutes at 190°C (convection). Immediately after baking, adjust their shape by pressing two circles using the same circle (cake ring) and remove them from the baking sheet by trimming from the bottom. Repeat the process and bake two more layers. Let them cool.
Step 3: Prepare the Ganache
- Bring the heavy cream to a boil, then add melted chocolate, mix well, and add butter and amaretto. Stir until smooth, then let it cool completely at room temperature (about 4 hours).
Step 4: Layer the Almond Cake Layers with Ganache
- Mix the cooled ganache and use it to layer the almond cake layers. Spread ganache on the top and sides of the assembled cake. Chill briefly in the refrigerator, then apply the second layer of ganache, smoothing the surface (leave some ganache for decoration).
Step 5: Decorate the Top of the Cake
- Chill again in the refrigerator. Roll a piece of parchment paper into a cone, fill it with the remaining ganache, and use it to decorate the top of the cake. Sprinkle chopped almonds along the bottom edge of the cake.
