Recipe: Egg cake with roasted almonds

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Egg cake with roasted almonds
The Christmas cake covered with butter cream is decorated with sprigs of sprigs and two sprigs of rosemary, which gives it a winter landscape. © dpa/

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A lot of mystery in the season of Christmas: Yes, after a wonderful Christmas Eve, what is hidden in this delicious cake? Psst… the eggplant is hidden in the ground.

Ingredients for a round cake with a diameter of 15 cm

For the dough:

For cream:

For roasted almonds:

To spread the cream;

  • 6 eggs
  • 250 g powdered sugar
  • 250 g of eggplant
  • 125 ml of sunflower oil
  • 250 grams of flour
  • 1 package of baking powder
  • 1000 ml of cream
  • 500 ml mascarpone
  • 5 packs of vanilla sugar
  • 1/2 teaspoon of cinnamon
  • 200 grams of almonds
  • 200 grams of sugar
  • 100 ml of water
  • 1 packet of vanilla sugar
  • 1/2 teaspoon of cinnamon
  • 125 g of butter
  • 250 g powdered sugar
  • for decoration
  • Rosemary 2 branches
  • 1 Good guesses (especially a house)
  • Powdered sugar
  • Some “buttercream”

Making an egg cake


Roasted Almonds;

fill out;


  • Beat the eggs with powdered sugar until smooth. Mix in egg and sunflower oil and finally add flour and baking powder and mix again.
  • Pour one third of the batter into a greased 15 cm diameter springform pan and bake in a preheated oven at 160 degrees.
  • Repeat this twice with the rest of the dough. While the bases are cooling, cut each one in half so that you have 6 bases. But you need 4. The other two can be used elsewhere, for example for cake pops.
  • Combine the sugar, vanilla sugar and cinnamon in a stainless steel saucepan. Add water but do not mix and bring to a boil.
  • Add the almonds and continue to cook on high, stirring constantly, until the sugar dries up. Then lower the heat and continue to stir until the sugar starts to melt a little and the almonds become translucent. Then pour the almond mixture onto a baking sheet, fluff with two forks and leave to cool.
  • Beat the cream until stiff, add vanilla sugar, cinnamon and mascarpone and continue beating.
  • Spread the filling on the base with a spatula or spoon and periodically dip the toasted almonds into the cream. The last layer consists of the cake base. If you want to make it perfect, use the piping bag to whip the cream into the base in circles. Spreading cream:
  • Beat the butter at room temperature with a mixer, then add powdered sugar and continue beating. If the mixture is too thick, add a tablespoon of milk.
  • Spread the mixture over the cake (except for a small residue) all over the cake (top and sides) with a cake spatula and smooth.
  • Put the rest of the butter in a freezer bag, cut the tip 1 mm and follow the specular biscuit instructions, insert the biscuit into the cake.
  • Flip the two rosemary sprigs onto the cake to look like trees. Sprinkle everything with powdered sugar – the Christmas cake is ready.


There are even more delicious dishes at Foodlover Dortmund.

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