Almond cake with raspberries

8 servings

300 minutes

Almond cake with raspberry is a refined treat that transports you to the atmosphere of an Italian pastry shop. Its base of roasted almonds with dark chocolate provides a rich nutty flavor with subtle chocolate notes. The delicate creamy mixture of cottage cheese, mascarpone, and sour cream gives it a velvety texture, while gelatin adds airy stability. The raspberry layer adds a refreshing tartness that balances the sweetness. This cake is the perfect choice for special occasions: it delights not only in taste but also in appearance. Almond flakes and fresh raspberries add charm, and its lightness makes it desirable even after a hearty meal.

Energy value per serving

• Calories: 673.7
• Proteins: 17.9g
• Fats: 50g
• Carbohydrates: 39.2g

Ingredients

• Cottage cheese: 400 g
• Sugar: 1 glass
• Dark chocolate: 30 g
• Gelatin: 7 g
• Starch: 1 tbsp
• Cream 35%: 125 ml
• Frozen raspberries: 300 g
• Butter: 3 tbsp
• Peeled almonds: 240 g
• Sour cream: 150 g
• Salt: to taste
• Mascarpone cheese: 250 g

Cooking steps

1. Grind whole almonds into flour. Melt butter in a pan, add the chopped almonds, and sauté, stirring, until golden brown for 5-8 minutes.

   Required ingredients:

   • Peeled almonds: 240 g
   • Butter: 3 tablespoons

2. Mix the hot almond mixture with chocolate, a pinch of salt, and 2 teaspoons of sugar until the chocolate is completely melted. Transfer to a 20 cm diameter cake pan. Press the mixture down with a spatula, smooth the surface, and refrigerate for 30 minutes.

   Required ingredients:

   • Dark chocolate: 30 g
   • Salt:  to taste
   • Sugar: 1 glass

3. Soak gelatin in 2 tablespoons of water and let it sit for 20 minutes. Whip the cottage cheese with sour cream, mascarpone, and 0.5 cup of sugar until smooth. Dissolve the swollen gelatin in a water bath and add it to the cheese mixture, mixing thoroughly. Whip the cream and gradually combine it with the prepared filling.

   Required ingredients:

   • Gelatin: 7 g
   • Cottage cheese: 400 g
   • Sour cream: 150 g
   • Mascarpone cheese: 250 g
   • Cream 35%: 125 ml

4. Place the mixture in a chilled mold and return to the refrigerator for 1 hour.

5. Thaw the raspberries and strain them through a sieve. Transfer to a saucepan, add starch and remaining sugar, mix. Cook, stirring, until the mixture thickens.

   Required ingredients:

   • Frozen raspberries: 300 g
   • Starch: 1 tablespoon
   • Sugar: 1 glass

6. Cool the raspberry mixture. Spread it on the cake, leaving about 3 cm free at the edges. Sprinkle with almond flakes and decorate with fresh raspberries.

   Required ingredients:

   • Peeled almonds: 240 g
   • Frozen raspberries: 300 g