Almond cake with curd cream
8 servings
40 minutes
Almond cake with cottage cheese cream is a true embodiment of German pastry tradition, where the lightness of the dough combines with the tenderness of the cream. Almond flour gives the baked goods a refined nutty flavor, while pumpkin seeds add an unexpected textural accent. The light cottage cheese cream and fresh berries create a balance between sweetness and a slight tartness, while lemon zest adds a zesty freshness. This dessert is perfect for a cozy family tea time or a festive evening, highlighting the harmony of flavor nuances.
1
In a large bowl, mix wheat and almond flour, sugar, and softened butter until a uniform wet sand consistency is achieved. Add eggs, baking powder, and salt, mix until smooth, and fold in the pumpkin seeds.
- Wheat flour: 160 g
- Almond flour: 100 g
- Sugar: 260 g
- Butter: 180 g
- Chicken egg: 4 pieces
- Baking powder: 0.5 teaspoon
- Salt: pinch
- Peeled pumpkin seeds: 80 g
2
Pour 80 ml of water, berries, and a tablespoon of sugar into a small saucepan, bring to a boil, and strain through a sieve. Let it cool.
- Fresh berries: 150 g
- Sugar: 260 g
3
Grease the cake pan with butter, dust with flour, and fill it with batter up to 2/3.
- Butter: 180 g
- Wheat flour: 160 g
4
Bake the cake at 200 degrees for 35 minutes.
5
Mix soft cottage cheese with cream and add one and a half tablespoons of sugar.
- Soft cottage cheese: 100 g
- Cream: to taste
- Sugar: 260 g
6
Let the finished cake cool slightly, serve with cream cheese frosting, whipped cream, drizzled with berry sauce and garnished with lemon zest.
- Soft cottage cheese: 100 g
- Cream: to taste
- Fresh berries: 150 g
- Lemon zest: to taste