Amaretto Truffle Cake

For amaretto truffle cake, separate the eggs. Beat egg whites and granulated sugar until stiff. Beat yolks with powdered sugar and vanilla sugar. Add chocolate.

Mix flour and almonds and fold into mixture alternately with snow. Pour into a greased and floured cake pan and bake in a preheated oven at 160 °C for about 25 minutes.

Then allow to cool. For the cream, pour 150 ml of whipped cream into a saucepan and bring to the boil briefly. Add the chopped chocolate and stir to dissolve.

Add the amaretto and whip the mixture until foamy. Then chill the chocolate cream. Whip the remaining cream until stiff and fold into the chocolate cream.

Then chill the cream again and let it stiffen. Cut the cake base horizontally. Spread one part with 2/3 of the chocolate cream and assemble.

Then spread the cake with the remaining cream. Decorate with chocolate shavings.

Preparation Tip:

The amaretto truffle cake can also be made with milk chocolate. But then gelatin should be used for this, because otherwise the cream will not set for a very long time.

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