Almond cake II
Cakes in formCook time: 0 min.
Servings: 1
Servings: 1
Ingredients for Almond cake II
| 100 | g | Almonds |
| 1-2 | tsp | Almond essence |
| 125 | g | Butter |
| 13 | Rusks | |
| 250 | g | Sugar |
| 3 | Egg yolks | |
| 3 | Egg whites | |
| 3 | tbsp | Cream |
Instructions for Almond cake II
To prepare the Almond cake II recipe, please follow these instructions:
An edge shape is lubricated and cooled, greased and sprinkled with raspberries. Fat and sugar are whipped well, the egg yolks are stirred for one at a time. The almonds are painted and combined with the essence. The rods are crushed and brought in, after which the cream is added. Everything is whipped well. The egg whites are whipped stiff and eventually turned in. The dough is filled in the lubricated edge shape, baked at 140-150 degrees for about 1 hour. Can be decorated with glaze.
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