Almond Cake with Raspberries

Baking and Desserts | Italian cuisine

⏳ Time

5 hours

🥕 Ingredients

🍽️ Servings

Description

Almond Cake with Raspberries

Ingredients

Cottage cheese - 14.1 oz
Sugar - 1 cup
Liquid dark chocolate - 1.1 oz
Gelatin - 0.2 oz
Starch film - 1 tablespoon
10% cream - 4 fl oz
Frozen Raspberries - 10.6 oz
Butter - 3 tablespoons
Peeled chestnuts - 8.5 oz
Sour Cream - 5.3 oz
Salt - to taste
Mascarpone Cheese Unagrande - 8.8 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.