Iced Almond Cake
10 servings
30 minutes
The icy almond cake is a true embodiment of Italian culinary elegance. It combines the delicate texture of cream, airy egg whites, and crunchy almonds, creating a refined treat with hints of amaretto. Its history is rooted in Italy's chilled dessert traditions, where special attention is paid to the balance of flavor and lightness. With its refreshing character, this cake is perfect for summer evenings or festive moments. The almond aroma intertwines smoothly with velvety sweetness, while fresh fruits add a touch of freshness. Served slightly thawed, it reveals the depth of flavor with each bite. This dessert is a true delight for connoisseurs of elegant treats.
1
Whip the cream into a stiff foam, cover, and chill. Line a 10x21 cm loaf pan with plastic wrap.
- Cream: 300 ml
2
Put the egg yolks and powdered sugar in a large bowl and beat until creamy.
- Chicken egg: 4 pieces
- Icing sugar: 85 g
3
In another bowl, whip the egg whites to a stiff foam. Add the liqueur, blanched and finely chopped almonds, and broken biscuits to the mixture with the yolks, then gently fold in the chilled cream and egg whites. Mix well.
- Chicken egg: 4 pieces
- Amaretto liqueur: 3 tablespoons
- Roasted almonds: 80 g
- Sponge fingers / sponge biscuits: 8 pieces
- Cream: 300 ml
- Chicken egg: 4 pieces
4
Carefully transfer the mixture to a mold and cover with the edges of the film. Freeze for 4 hours, but not too hard, not until solid. Serve sliced with fresh fruits.
- Fruit: to taste
