Photo: RFF
Mallorcan almond cake
A cake without flour and fat? Yes, please! The Spanish classic almond cake without flour tastes of summer, beach and sunshine.
Today we treat ourselves to a sunny breather and look forward to an almond cake without flour - a Mallorcan delicacy.
Our favorite summer joy: a juicy, slightly lemony tasting cake. And all without flour. We dream of the port of Majorca and enjoy a bit of Spanish joie de vivre, maybe even a second and a third ... The great thing: Our almond cake without flour stays juicy for several days - theoretically at least. Then practically he is already auffuttert after a few hours.
We have made the Spanish classic Gató de almendra our own summer delicacy and refined it with a fine cream and a fruity topping - an almond cake par excellence.
Almond cake without flour
Ingredients (16 pieces)
8 eggs, 1 packet of Bourbon vanilla sugar, 300 g + 2 tbsp sugar, 1 pinch of salt, 300 g ground almonds (skin-free), grated dish of 1 organic lemon and 1 organic orange, 250 g mascarpone, 250 g thin curd cheese, 1 glass (720 ml) cherries, 35 g cornstarch, possibly mint for garnish, grease for the mold, aluminum foil
preparation
1. Separate the eggs, beat the egg whites in a large mixing bowl with the whisk of the mixer until stiff, place in a cold place. Beat the egg yolks, vanilla sugar, 250 g sugar and salt lightly with the whisk of the hand mixer. Stir in almonds, lemon and orange peel. Carefully fold in egg whites in portions.
2. Grease a springform (26 cm Ø). Fill in the mixture, smooth it out and bake in the preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) for 45-50 minutes. Approximately 12 minutes before the end of the baking time, cover the cake with foil.
3. Remove from the oven, place on a wire rack and allow to cool. Remove from the mold, put on a cake plate. Put a cake ring around and close. Smooth the mascarpone, quark and 50 g of sugar with the whisk of the hand mixer. Spread evenly on the cake. Approximately Refrigerate for 30 minutes.
4. Pour cherries into a sieve and drain well. Collect the cherry juice, make up to 500 ml with water. Remove 4-5 tbsp of it, stir until smooth with starch. Bring remaining liquid and 2 tablespoons of sugar in a saucepan, stir in the added starch. Stir for about 1 minute while stirring. Remove from the heat and carefully fold in the cherries.
5. Allow to cool for 3-4 minutes, stirring several times. Carefully spread on the mascarpone cream. Keep the cake cold for about 1 1/2 hours. Loosen the cake ring. Cut the cake into pieces and decorate with mint at will.
