Almond cake

Category: Confectionery
Almond cake


biscuit: 1 cup = 200 ml.
eggs at room temperature 4
sugar 1 glass
flour (sift!) 1 glass
zest of 1 lemon or 1 gr. vanilla
form 20 cm in diameter cover the bottom with baking paper
White chocolate 100 g
cream (fat content does not matter) 60 ml
boiled condensed milk 150 gr.
roasted chopped almonds 100 g
coconut or ground almonds for breading
dried cherries and mint for garnish

Cooking method

  • This cake reminds me of potatoes, only in a white version! delicious, not the right word, try it too!
  • biscuit:
  • Beat eggs at high speed until the volume increases by 3-4 times. without ceasing to beat, add sugar, beat for 7-10 minutes.
  • gradually, like a rain, introduce sifted (necessarily !!!) flour, stirring with a spatula by folding from top to bottom and in a circle.
  • pour the dough into a mold, twist it a couple of times clockwise so that a dome does not form and bake in a preheated oven at 175-180 "30 min. / focus on your oven /
  • do not open the oven during baking !!! check the readiness of the torch, it must be dry.
  • Allow the finished biscuit to cool and cut the sides free from the mold, stand for at least 24 hours.
  • grind the biscuit into crumbs, I grated it on a coarse grater.
  • add almonds to biskvitnaya crumb, mix.
  • heat the cream to 90 "C and place the pieces of chocolate in them, after 2-3 minutes stir until smooth and add to the biscuit-almond mixture, add the condensed milk and mix everything very thoroughly.
  • shape into round cakes and roll in coconut or almond crumbs, place in the refrigerator for 1 hour.
  • garnish just before serving.

The dish is designed for


Time for preparing:


Cooking program:


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Almond cake

Almond cake

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