Almond Cake with Cream Cheese Frosting

Baking and Desserts | German cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Almond cake with cream cheese frosting

Ingredients

Wheat Flour - 5.6 oz
Almond - 3.5 oz
Sugar - 9.2 oz
Chicken Egg - 4 pieces
Butter - 6.3 oz
Baking Powder - ½ spoons
Salt - a pinch
Shelled pumpkin seeds - 2.8 oz
Semi-soft cream cheese - 3.5 oz
Cream - to taste
Fresh Berries - 5.3 oz
Citrus Zest Mix - to taste

Step by Step guide

Step 1

In a large bowl, combine the wheat flour, almond flour, sugar, and softened butter until you achieve a uniform consistency resembling wet sand. Add the eggs, baking powder, and salt, and mix until smooth, then fold in the pumpkin seeds.

Step 2

In a small saucepan, pour in 80 ml of water, add the berries and a tablespoon of sugar. Bring to a boil and then strain through a sieve. Allow to cool.

Step 3

Grease the loaf pan with butter, dust it with flour, and pour in the batter, filling the pan two-thirds full.

Step 4

Bake the cake at 392°F for 35 minutes.

Step 5

Mix the soft cottage cheese with the cream and add one and a half tablespoons of sugar.

Step 6

Allow the finished cake to cool slightly, then serve it with a cream cheese frosting, whipped cream, drizzled with berry sauce, and garnished with lemon zest.