Description
Sahnig-zarter Kuchenboden mit knuspriger, goldbrauner Mandelkruste. Buttrig-süß im Geschmack, locker und fluffig im Biss, verführt dieser Kuchen mit karamellisierten Mandeln und feinem Vanilleduft.
Ingredients
Scale
- 1 Becher Sahne (about 200 ml heavy cream)
- 2 Becher Mehl (about 400 g flour)
- 1 Becher Zucker (about 200 g sugar)
- 1 Päckchen Backpulver (1 packet baking powder, about 16 g)
- 3 Eier (eggs)
- 150 g Butter
- 3 EL Milch (3 tablespoons milk)
- 140 g Mandelblättchen (sliced almonds)
Instructions
- Preheat your oven to 200°C (392°F) top and bottom heat. Prepare a baking sheet by lining it with parchment paper to prevent the cake from sticking.
- Use the empty cream (Sahne) container as your measuring cup for the other ingredients. Pour 1 container of heavy cream into a large mixing bowl.
- Add 2 containers of flour, 1 packet of baking powder, 3 eggs, and half a container of sugar to the bowl with the cream.
- Using a hand mixer or a whisk, mix all the ingredients together thoroughly until you achieve a smooth and homogenous batter. Scrape down the sides of the bowl as needed to ensure everything is well combined.
- Pour the batter onto the prepared baking sheet. Use a spatula or the back of a spoon to evenly spread the batter all the way to the edges, ensuring an even layer.
- Place the baking sheet in the preheated oven and bake the cake base for 10 minutes. The batter should start to set but not brown.
- While the cake base is baking, prepare the almond topping. In a small saucepan, combine 3 tablespoons of milk, the remaining half container of sugar, and 150 grams of butter.
- Heat the mixture over low to medium heat, stirring constantly until the butter has melted and the sugar is dissolved. The mixture should become smooth and slightly thickened.
- After the cake base has baked for 10 minutes, carefully remove the baking sheet from the oven. Immediately pour the warm butter-sugar-milk mixture evenly over the partially baked cake base, using a spatula to spread it to all edges.
- Sprinkle 140 grams of sliced almonds evenly over the top of the cake, making sure the entire surface is covered.
- Return the baking sheet to the oven and bake for an additional 10 minutes, or until the almond topping is golden brown and the cake is cooked through. Watch closely to avoid burning the almonds.
- Remove the cake from the oven and let it cool slightly on the baking sheet. The cake is best enjoyed fresh and slightly warm, but you can also let it cool completely before slicing into squares or rectangles and serving.
Notes
You can use the empty cream container as a measuring cup for the flour and sugar to speed up preparation time. For extra flavor, you can add a splash of vanilla extract to the batter or a pinch of salt to balance the sweetness. The cake is best enjoyed on the day it is baked, as the almond topping will be the crunchiest and the cake moist. Store any leftovers in an airtight container at room temperature for up to 2 days.
- Prep Time: 10
- Cook Time: 20
- Category: Kuchen Rezepte
Nutrition
- Serving Size: 6 Portionen
- Calories: 400-500
- Sugar: 38-53g
- Sodium: 180-300mg
- Fat: 20-30g
- Saturated Fat: 11-15g
- Carbohydrates: 55-70g
- Fiber: 1-3g
- Protein: 4-8g
- Cholesterol: 60-120mg
