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.
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.
- Blanched 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.
- 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.
- Gelatin: 7 g
- Curd cheese (tvorog): 400 g
- Sour cream: 150 g
- Mascarpone cheese: 250 g
- Heavy cream 35% fat: 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.
- 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.
- Blanched almonds: 240 g
- Frozen raspberries: 300 g
