dessert · Cooking course

8–16 servings.

Ingredients

• Butter — 250 g
• Sugar — 400 g
• Egg — 10 pcs
• Almond flour — 500 g
• Vanilla — 1 pc
• Almond flakes — 70 g
• All-purpose flour — 2 tbsp

Syrup

• Sugar — 100 g
• Amaretto liqueur — 100 ml
• Lemons — 0.5 pc

Instructions

1. Take a springform pan. Butter it. Dust with flour, swirl the flour around, tap out the excess. Refrigerate the pan.
2. In a stand mixer with the paddle, combine butter and sugar; whip.
3. Meanwhile crack 10 eggs into a bowl.
4. When the butter mix is pale and airy, add the eggs and restart the mixer.
5. Split the vanilla pod, scrape the seeds in, add.
6. When uniform, add the almond flour and switch to low speed.
7. Pour the batter into the pan. Bake at 180 °C for 40–50 minutes, until deep golden.

Syrup

1. Pour Amaretto liqueur into a pan, add sugar, squeeze in the lemon.
2. Reduce on medium until the bubbles turn large.
3. Brush this syrup over the surface of the cake.
4. Scatter almond flakes on top. Let stand or at least cool to 30 °C. Release the pan.