Chocolate almond cake with cranberries in sugar – a detailed recipe cooking. 
The photodishes: Ryan Liebe Time: 4 hours. Difficulty: medium Servings: 10 – 12 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Chocolate Almond Cake
- 2 tbsp. premium wheat flour
- 1/2 tbsp. almond flour
- 1.5 tsp baking powder
- 1 tsp soda
- 1/2 tsp salt
- 1/2 tsp ground allspice
- 1/2 tsp ground cardamom
- 3/4 Art. cocoa powder
- 3 large eggs
- 2 tbsp. Sahara
- 1 tbsp. yogurt
- 1/2 tbsp. vegetable oil
- 2 tsp vanilla extract
- Cooking spray
Cranberries in sugar
- 2 tbsp. cranberries thawed if frozen
- 1.5 tbsp. Sahara
- 1/2 tsp ground cardamom
Glaze cream
- 450 gr unsalted butter, room temperature
- 6 tbsp. powdered sugar
- 1 tsp salt
- 1 tbsp. l vanilla extract
- 1 tsp almond extract
- 2 tbsp. l milk
- 2 tbsp. l almond liquor such as Amaretto (or use more milk)
Recipes with similar ingredients: premium flour, flour almond, icing sugar, cranberries, cardamom, allspice, eggs, milk, yogurt, almond extract, vanilla extract, almond liquor, cocoa
Recipe preparation:
- Cook the cranberries in sugar: mix 3/4 in a saucepan Art. granulated sugar and 3/4 tbsp. water. Heat while stirring until sugar dissolves. Pour cranberries into a large bowl and pour sugar syrup; let stand for 1 hour.
- In a large bowl, mix 3/4 tbsp. remaining granular sugar with cardamom. Drain cranberry syrup, add spiced sugar and mix. Put the cranberries in sugar on a baking sheet in one layer. Keep the cranberries on a baking sheet, periodically baking cranberries in sugar, for 2 to 3 hours, until the sugar hardens.
- Preheat the oven to 160 ° C. Spray two 23-x spray centimeter round shapes with detachable walls and cover the bottoms parchment paper. Sprinkle parchment with a cooking spray.
- Meanwhile, make the cake: in a large bowl, mix wheat flour, almond flour, baking powder, baking soda, salt, allspice and cardamom. Pour cocoa powder into a separate a large bowl. In a small saucepan, heat almost to boiling 1 Art. water; pour cocoa powder and mix until smooth. Leave to cool for about 10 minutes.
- Add eggs to the cocoa mixture and beat with a mixer on medium speeds until they mix. Add sugar yogurt, vegetable oil and vanilla; mix. Bring down mixer speed to a minimum; gradually add the flour mixture, then increase the speed to medium and mix until smooth consistency, about 1 minute. Pour the dough into molds; slightly knock to remove air bubbles.
- Bake biscuits until a toothpick is inserted into center, will not go clean, 30 to 35 minutes. Put on cooling grate and leave in the molds for 10 minutes, then Remove from molds and refrigerate completely. Remove parchment paper. (Biscuits can be made 1 day earlier, cool, then wrap tightly in plastic wrap).
- Make icing cream: whisk in a large bowl with a mixer at medium speed, butter, icing sugar and salt. Add vanilla and almond extracts; increase mixer speed to maximum and continue to beat until smooth, about 3 minutes. Add milk and almond liquor; whisk until air condition, 1 to 2 minutes.
- Pour 1/2 tbsp. cranberries in sugar and cut each berry in half. Place one layer of biscuit on a plate or stand for cake. Spread 1 tbsp. cream, then sprinkle with cut berries cranberries. Place the second layer of biscuit on top. Cover the top and sides of the cake with the remaining cream. Sprinkle the remaining cranberries in sugar.
