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Melfri almond cake with cherries and dark chocolate

Melfri almond cake with cherries and dark chocolate

Ingredients

Almond Cake:
120 g sugar
4 eggs
120 g almond flour
2 tablespoons Amaretto (almond liqueur)
75 g Caraïbe 66% from Valrhona  some dark chocolate
20 Amarena cherries from Fabbri

Garnish:
150g icing sugar
2-3 tablespoons of Amarena cherry syrup from Fabbri
1-2 tablespoons Amaretto (almond liqueur)
if necessary, little water
freeze-dried cherry dust
red sorrel

Serves

8 people

 

 

Almond Cake:
Add sugar and eggs in a bowl, and whisk it very light and airy. Like 3-5 min at maximum speed on elpiskeren. Turn almond and Amaretto in - gently, so you do not turn too much air out of the dough. Chop the chocolate coarsely and fold in. Divide the dough into an oblong shape (about 26 x 8 cm) with baking paper in the bottom and plug gently Amarena cherries into the pie. Bake the cake for about 30 minutes at 175 degrees until it is fine golden. Let it cool completely in the tin.

Garnish:
Come icing, cherry syrup, Amaretto and possible. a little water in a bowl and stir it into thick glaze. Butter icing on top of the cooled cake and decorate with freeze-dried cherry dust and red sorrel. Server for your particular.

Tip: The cake tastes wonderful freshly baked, but also stay juicy and delicious for many days.

Tip: As you can see in the top picture, the cherry and the large pieces of chocolate swallowing a little to the bottom. It is the cake, however, certainly not be worse!