Almond cake with chocolate and espresso cream is quick to make and tastes very good, both with coffee and for dessert, with a good dessert wine.
4 egg
200 g sugar
200 g almond flour
1 teaspoon baking powder
200 g butter
150 g melis
150 g Nugatti
1 tablespoon cocoa powder
1 ts salt
4 tablespoons chilled espresso coffee.
Beat eggs and sugar until light and thick eggnog. Fold in the almond flour and baking powder into the egg mixture. Pour the dough into a round cake tin (22 cm in diameter) with baking paper in the bottom. Bake the almond cake on a rack at the bottom of the oven at 180 degrees for 30 minutes.
Cool the cake completely in the mold before loosening it, taking it out of the mold and removing the baking paper.
Mix together the butter and icing sugar on high speed until you have a white and fluffy cream. Add Nougatti, cocoa powder, salt and espresso coffee. Mix everything well and spread it on the almond cake, or use a cream syringe.
You will find many more exciting cake recipes here .
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