Almond Cake with Cherry Topping

Rating: 3.16 / 5.00 (44 Votes)

Total time: 1 hour

Servings: 12.0 (servings)

For the cream:

For the dough:

For the topping:


For the almond cake with cherry topping, beat the eggs with sugar and vanilla sugar until foamy. Mix spelt flour with baking powder, then add the ground almonds. Add the pumpkin seed oil alternately with the flour mixture to the egg mixture. Pour the batter into a greased pan and bake for about 30 minutes.

For the custard, cook the custard with sugar according to package directions, pour into a bowl and cover with plastic wrap to prevent a skin from forming. When the pudding is lukewarm, mix the flash gelatin with 6 tablespoons of water according to package directions and fold into the pudding.

Whip the whipped cream and when the pudding is just lukewarm, fold the whipped cream into the pudding. Test with a chopstick if the cake is done, depending on the size of the cake pan it will be ready after about 30 – 40 minutes.

Allow the cake to cool and cut in half. Spread the cream between the cake halves and on top of the cake and refrigerate for a few hours. Just before serving, drain the compote and pour a ladle of cherry compote over each piece. Enjoy the almond cake with cherry topping.

Related Recipes: