Christmas is approaching. And this year, I am lucky to have a bit of time to develop and test-bake recipes for festive treats in advance!
In the past years, the only thing I managed to bake for christmas were standard recipes like cinnamon star cookies or vanilla kipferl – delicious, but nothing new.
So today I am very happy to present a novel recipe of mine to you: Caramelized christmas almonds cake. It’s a cake inspired by so-called “gebrannte Mandeln” (translates to “burnt almonds”), a common and very delicious snack available at christmas markets here in Germany. Whole almonds are roasted, then caramelized and scented with a hint of cinnamon to become a crispy christmas treat, perfect for calling up festive feelings ☆
Combined with a light white chocolate whipped cream and soft almond cake layers, the caramelized almond crunch provides a nice variety of texture in this cake. Some friends of mine said what they liked most about the cake was that it’s not that overly sweet, despite the white chocolate and caramel, and therefore makes a perfect, not too heavy cake to enjoy during christmas time.
Have fun baking, and let me know what you think! 🙂
| Caramelized christmas almonds cake
makes one 26 cm diameter cake
300g ground almonds
30g baking powder
270g + 200g + 25g granulated sugar
15g + 5g ground cinnamon
450 mL plain soy milk
225 mL canola
+ a little canola or vegan butter for greasing the cake pan
200g whole almonds
300g vegan white chocolate
600g unsweetened vegan whipping cream
1 tsp. vanilla
- Preheat oven to 170 degrees C/335 degrees F and line the bottom of a springform pan (26 cm diameter) with baking paper. Grease the sides lightly with canola or vegan butter.
- Combine flour, ground almonds, baking powder, 15g ground cinnamon and 270g granulated sugar in a large bowl.
- In another bowl, mix soy milk and canola, then pour the mixture on top of the dry ingredients. Mix quickly using a hand whisk until just combined and there are no larger lumps left. Pour the dough into the prepared cake pan and bake a for 50-60 minutes. If necessary, cover the cake with baking paper or aluminium foil for the last 20 minutes (or so) of baking so that it doesn’t burn on the surface.
- While the cake is in the oven, prepare the caramelized almonds.
Put whole almonds into a non-stick frying pan and carefully roast on medium to high heat. When they start getting darker, add 200g granulated sugar and 5g ground cinnamon and let caramelize. Mix until almonds are fully coated, then transfer to a sheet of baking paper and separate almonds quickly using two forks for example. Let cool.
- When the cake is done (toothpick inserted comes out clean), remove from springform pan and set aside to cool.
- In the meantime, prepare the white chocolate whipped cream.
Carefully melt white chocolate in a bain-marie, then remove from heat and set aside to cool a little, but only so much that it remains liquid.
- In a large bowl, whip cooled vegan cream until stiff. Add 25g of granulated sugar and 1 tsp. vanilla and mix until combined. While continuously mixing on medium speed, add molten and slightly cooled white chocolate, then continue beating on high speed until smoothly combined.
- For assembling the cake, cut almond cake into three layers.
Take 3/4 of the caramelized almonds and chop roughly.
- Surround bottom layer with a cake ring and sprinkle a little less then half of the chopped caramelized almonds onto the layer. Cover with 1/4 of the white chocolate whipped cream. Add next layer, again a little less then the remaining half of chopped caramelized almonds and another 1/4 of the white chocolate whipped cream. Put third layer on top and spread with another 1/4 of the white chocolate whipped cream. Remove cake ring and spread remaining cream onto the sides of the cake. If desired, use leftover white chocolate whipped cream to decorate (I used a piping bag with simple star tip). Decorate with remaining caramelized almonds and chopped caramelized almonds.
- Enjoy! 🙂