Zutaten für Almond Sponge Cake Spain Bizcocho De Almendras
- 1 cup (120g) blanched almonds
- 3 large whole eggs, 3 large egg yolks, 3 large egg whites
- 1 cup (120g) all-purpose flour
- a pinch of salt
- ¾ cup (150g) granulated sugar
- powdered sugar, for dusting
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Zubereitung von Almond Sponge Cake Spain Bizcocho De Almendras
- Preheat oven to 375°F (190°C). Grease and flour a 9-inch loaf pan, or line it with parchment paper.
- In a food processor or using a mortar and pestle, finely grind 1 cup (120g) blanched almonds into a smooth paste.
- In a large bowl, whisk together 3 large whole eggs, 3 large egg yolks, ¾ cup (150g) granulated sugar, and a pinch of salt until the mixture is pale yellow and thick (about 5-7 minutes using a stand mixer or hand mixer).
- In a separate bowl, beat 3 large egg whites until stiff peaks form. Gently fold the egg whites into the egg yolk mixture in three additions.
- In a separate bowl, whisk together 1 cup (120g) all-purpose flour and the ground almonds. Gradually sift the dry ingredients into the wet ingredients, folding gently until just combined.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Invert the cake onto a wire rack or a sheet of parchment paper dusted with powdered sugar. If using parchment paper, the cake will release easily.
- Let the cake cool completely before removing it from the parchment paper (if used) or the pan.
- Dust generously with powdered sugar before serving.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
158g
Fat
12g
Carbs
21g
