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Amaretti Cake
Ingredients
- 120 g melted butter
- 120 g Cane sugar
- 3 Eggs separated
- 75 g Quark
- 120 g ground almonds
- 50 g Rice flour
- 20 g Potato or maize starch
- 1 tsp Baking powder
- 1 Small bottle bitter almond flavouring
- 1 tsp Vanilla extract
- 1pinch of salt
- Ca. 20Raspberries and a few extra for serving
Crumble
- 50 gFlaked almonds
- 20 gButter
- 15 gRice flour
- 25 gCane sugar
PREPARATION
1Preheat the oven to 160° C convection oven.
2Cut the baking parchment into 15×15 cm squares and
and press into the muffin tins.
3Beat the egg whites with a pinch of salt until stiff.
4Stir melted butter, sugar, bitter almond flavouring,
vanilla extract, quark and egg yolk until foamy.
5Mix the rice flour, potato or maize starch, ground almond
and baking powder into the butter mixture.
6Pour the batter into the prepared muffin cups and top each with two top
each with two raspberries.
7For the crumble, mix the cold butter with the sugar, rice flour and sliced
almonds and rub between your hands to make small crumbles.
8Spread the crumble over the raspberries and bake in the middle of the
preheated oven at 160° C convection oven for approx. 20 minutes.
9Sprinkle the cake with a little icing sugar before serving and serve with
raspberries if desired.