Almond Cake with Raspberries
Baking and Desserts • Italian
Description
Almond Cake with Raspberries
Ingredients
- Cottage cheese 15 oz
- Sugar 1 cup
- Liquid dark chocolate 0 oz
- Gelatin 0 oz
- Starch film 1 tablespoon
- 10% cream 5 fl oz
- Frozen Raspberries 10 oz
- Butter 3 tablespoons
- Peeled chestnuts 10 oz
- Sour Cream 5 oz
- Salt to taste
- Mascarpone Cheese Unagrande 10 oz
Step-by-Step Guide
Step 1
Grind whole almonds into flour. Melt the butter in a skillet, add the ground almonds, and sauté, stirring, until golden brown, about 5–8 minutes.
Step 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 cake pan. Press the mixture down with a spatula, smooth the surface, and refrigerate for 30 minutes.
Step 3
Soak the gelatin in 2 tablespoons of water and let it sit for 20 minutes. Whip the cottage cheese with sour cream, mascarpone, and 0.5 cups of sugar until smooth. Dissolve the swollen gelatin in a water bath, add it to the cheese mixture, and mix thoroughly. Whip the cream and gradually fold it into the prepared filling.
Step 4
Pour the mixture into the chilled mold and return to the refrigerator for 1 hour.
Step 5
Thaw the raspberries and strain them through a sieve. Transfer to a saucepan, add starch, the remaining sugar, and mix. Cook, stirring, until the mixture thickens.
Step 6
Cool the raspberry mixture. Spread it over the cake, leaving about 3 cm free around the edges. Sprinkle with almond flakes and decorate with fresh raspberries.
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