Almond Cake with Mascarpone Cream

Try this delicious cake recipe:

1. for the dough, separate the eggs and put the egg whites to cool. Cut the vanilla bean lengthwise, scrape out the pulp. Beat egg yolks with vanilla pulp, orange zest, sugar and cinnamon with the whisks of a mixer for 5 min until creamy. Stir in almond kernels and continue to stir briefly. Whip the egg whites and 1 pinch of salt with the whisks of the mixer until stiff. Gradually add powdered sugar and continue to whisk until you have a shiny, firm snow.

2. Stir one-third of the beaten egg whites into the egg yolk mixture, then gently fold in the rest. Line the bottom of a cake springform pan (28 cm ø) with parchment paper. Pour the dough into the pan and smooth it down. Bake in the heated oven at 180 °C (gas 2-3, convection oven 160 °C) for 40 minutes on the 2nd rack from the bottom. Remove the almond sponge cake from the stove and cool in the pan. 3.

For the mascarpone cream, soak the gelatine in cold water. Mix the egg yolks with 40 g sugar and espresso powder. Beat with the whisks of a mixer for 5 minutes until creamy. Fold in the mascarpone briefly. Warm 2 tbsp coffee and amaretto slightly, but do not make. Squeeze the gelatine well and let it melt in it.

Stir the gelatine through with 3 tbsp. cream, then fold in the remaining cream. Whip the egg whites with 1 pinch of salt until stiff, sifting in the remaining sugar. Continue to whip until you have a creamy consistency. Stir one third of the egg whites with the cream.

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