You are here

Milanese Almond Cake

admin's picture
Ingredients
  Eggs 4
  Sugar 100 Gram
  Lemon peel 1⁄2 Teaspoon, grated
  All purpose flour 50 Gram
  Baking powder 1⁄2 Teaspoon
  Ground almonds 25 Gram (1/4 Cup)
  Butter 25 Gram, melted (2 Tablespoon)
  Raspberry jelly 225 Gram (2/3 Cup)
  Ground almonds 400 Gram (3.5 Cup)
  Sugar 100 Gram (1/2 Cup)
  Egg yolks 6
  Rum 125 Milliliter (1/2 Cup)
  Egg white 1
  Toasted sliced almonds 80 Gram (3/4 Cup)
Directions

Grease and flour an 8-inch (20-cm) springform cake pan.
Preheat oven to 375°F (190°C).
To make cake, put eggs, sugar and lemon peel into a medium bowl.
Beat until pale and creamy, 5 to 10 minutes with an electric mixer.
Sift flour and baking powder together; mix with almonds.
Fold into egg mixture using a metal spoon.
Fold in butter.
Turn batter into prepared cake pan.
Bake 35 to 45 minutes or until a wooden pick inserted in center comes out clean.
Let cake cool overnight on a rack.
Cut cooled cake horizontally into 3 layers.
Join layers together using about half the raspberry jelly.
Preheat oven to 475°F (245°C).
To make topping, put almonds, sugar and egg yolks into a medium bowl.
Add enough rum to give a mixture soft enough to pipe.
Put half the almond mixture into a pastry bag fitted with a fluted nozzle.
Blend remaining almond mixture with enough egg white to give a spreading consistency.
Spread over top and sides of cake.
Pipe mixture in pastry bag over cake in a petal design, as illustrated, making a flower pattern.
Bake cake a few minutes or until almond frosting begins to turn light brown.
Warm remaining raspberry jelly over low heat.
Spoon a little warm jelly into flower petals.
Spread the rest of the jelly over sides of cake; press on sliced almonds.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Interest: 
Everyday

Rate It

Your rating: None
4.09412
Average: 4.1 (17 votes)