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Milanese Almond Cake Recipe
|Lemon peel||1⁄2 Teaspoon, grated|
|All purpose flour||50 Gram|
|Baking powder||1⁄2 Teaspoon|
|Ground almonds||25 Gram (1/4 Cup)|
|Butter||25 Gram, melted (2 Tablespoon)|
|Raspberry jelly||225 Gram (2/3 Cup)|
|Ground almonds||400 Gram (3.5 Cup)|
|Sugar||100 Gram (1/2 Cup)|
|Rum||125 Milliliter (1/2 Cup)|
|Toasted sliced almonds||80 Gram (3/4 Cup)|
Serving size: Complete recipe
Calories 3702 Calories from Fat 1431
% Daily Value*
Total Fat 158 g243%
Saturated Fat 30.5 g152.7%
Trans Fat 0 g
Cholesterol 2010.2 mg
Sodium 669.5 mg27.9%
Total Carbohydrates 425 g141.7%
Dietary Fiber 19.1 g76.5%
Sugars 320.4 g
Protein 89 g178.2%
Vitamin A 58.2% Vitamin C 8.7%
Calcium 61.2% Iron 67.7%
*Based on a 2000 Calorie diet
Preheat oven to 375°F (190°C).
To make cake, put eggs, sugar and lemon peel into a medium bowl.
Beat until pale and creamy, 5 to 10 minutes with an electric mixer.
Sift flour and baking powder together; mix with almonds.
Fold into egg mixture using a metal spoon.
Fold in butter.
Turn batter into prepared cake pan.
Bake 35 to 45 minutes or until a wooden pick inserted in center comes out clean.
Let cake cool overnight on a rack.
Cut cooled cake horizontally into 3 layers.
Join layers together using about half the raspberry jelly.
Preheat oven to 475°F (245°C).
To make topping, put almonds, sugar and egg yolks into a medium bowl.
Add enough rum to give a mixture soft enough to pipe.
Put half the almond mixture into a pastry bag fitted with a fluted nozzle.
Blend remaining almond mixture with enough egg white to give a spreading consistency.
Spread over top and sides of cake.
Pipe mixture in pastry bag over cake in a petal design, as illustrated, making a flower pattern.
Bake cake a few minutes or until almond frosting begins to turn light brown.
Warm remaining raspberry jelly over low heat.
Spoon a little warm jelly into flower petals.
Spread the rest of the jelly over sides of cake; press on sliced almonds.