Italian Almond Cake
8 servings
80 minutes
Italian almond pastry is an exquisite dessert reflecting the traditions of Italian confectionery culture. Its origin is closely tied to Italians' love for almonds, widely used in baking. The pastry has a delicate, airy texture thanks to whipped egg whites and almond mixture. The sweetness of sugar balances with the nutty depth of flavor, while a subtle vanilla aroma makes it truly festive. The glaze with almond liqueur and orange juice adds a light fruity freshness, and toasted almonds provide a pleasant crunch. This dessert pairs perfectly with a cup of espresso or dessert wine, becoming a refined conclusion to the meal. Italian almond pastry is not just a treat but a small gastronomic masterpiece reflecting the spirit of Mediterranean cuisine.
1
Separate the whites from the yolks. Beat the yolks with sugar and vanilla sugar.
- Sugar: 120 g
- Chicken egg: 6 pieces
2
Mix ground almonds, flour, and baking powder. Whip the egg whites to a stiff foam and add them to the yolk mixture along with the almond mixture. Gently fold together.
- Ground almonds: 130 g
- Wheat flour: 60 g
- Baking powder (raising agent): 1.5 teaspoon
3
Preheat the oven to 175 degrees. Grease a baking tray or any other low-sided fireproof dish, pour in the biscuit mixture, and level it out. Bake for 35-40 minutes until golden yellow. Remove from the oven and cool.
- Chicken egg: 6 pieces
4
Roast the almonds in a dry pan and chop them.
- Almond: 80 g
5
Mix powdered sugar with almond liqueur and orange juice. Cover the sponge cake layer with the resulting glaze and sprinkle with almonds on top.
- Icing sugar: 200 g
- Liqueur: 3 tablespoons
- Orange juice: 2 tablespoons
- Almond: 80 g
6
Once the glaze hardens, cut the cake into pieces.
