Nut Almond Cake with Caramel Filling




Rating: 3.4375 / 5.00 (48 Votes)


Total time: 45 min

Servings: 8.0 (servings)

Ingredients:











For the pudding:







Instructions:

For the nut-almond cake with caramel filling, first separate the eggs. Beat egg whites with 1 tablespoon sugar until stiff.

Beat egg yolks, remaining sugar, vanilla sugar, whipped cream and almond flour until foamy. Mix rum and finely grated walnuts into the yolk mixture. Fold in beaten egg whites and pour into a greased and floured springform pan with a diameter of 20 cm.

Bake at approx. 170 °C in a preheated oven. Then allow to cool.

In the meantime, make the pudding according to the instructions.

Cut the cake in half, spread the cooled pudding on one of the two layers and cover with the other layer.

Spread the nut and almond cake with caramel filling with chocolate icing, and chill before serving.

Preparation Tip:

The nut and almond cake with caramel filling tastes especially good with a dollop of whipped cream.

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