Amarettini cake with crumble
Makes 12 slices
300 g amarettini
175 g sugar
pinch of salt
90 g cocoa powder
250 g traditional soured cream
Pre-heat the oven to 160 °C (Gas Mark 2.5). Line a springform (26 cm diameter)
with baking parchment (it is best to screw the sheet of paper into a ball and then flatten it out again).
Set aside 50 g amarettini. Put the rest into a freezer bag, close the top and roll with a rolling pin several times until the biscuits are partly roughly and partly finely crumbled. Set aside. Crush the other amarettini roughly and also set aside.
Beat the eggs with the sugar and salt to a light yellow creamy consistency. Combine the cocoa powder with the larger portion of amarettini crumbs and add to the egg cream. Then add the traditional soured cream.
Turn the cake mixture into the springform, level the top and sprinkle with the rest of the amarettini. Bake on the middle shelf for approx. 40 minutes. If the crumble threatens to brown too much, loosely cover with a sheet of tin foil.
|Amarettini cake with crumble recipe|