- 1 1/2 cup almond flour
- 4 eggs, separated
- 1 lemon, zested
- 1/2 cup white sugar, divided
- 1 teaspoon baking powder
- Pinch of salt
Preheat the oven to 350°F. Spray an 8-inch spring-form pan, with non-stick baking spray and set aside. Place a piece of parchment paper on a baking sheet.
Spread almond flour on to parchment lined baking sheet. Transfer baking sheet into the oven and toast for 5 to 10 minutes, stirring frequently, until toasted and fragrant. Set aside to cool.
In a large bowl, beat together egg yolks, lemon zest, orange blossom water (if using) and 1/4 cup sugar until smooth.
In a separate bowl whisk together the almond flour and baking powder. Add the flour mixture to egg yolk mixture and beat until smooth. This mixture will be very thick once incorporated.
In a large stand mixer, beat egg whites on medium high speed until they start to increase in size. Once egg whites start to get fluffy, add a pinch of salt. Slowly add the remaining 1/4 cup of white sugar to the egg whites and continue to beat until soft peaks form.
Fold egg whites into the almond mixture 1/2 cup at a time. The batter will start to lighten as you add more egg whites and eventually become light and airy. Transfer batter to the prepared spring-form pan and place into the oven to bake for 30 – 35 minutes until the top is golden brown.
Now comes the fun part of going crazy and assembling the cake !
Heat a jar of raspberry jam till its spreadable and make a box of white chocolate pudding according to the box instructions. Set aside.
Bake a box of brownies in 9X9 pan. Cool and mix with half the raspberry jam and smush it into a 9″ round.
Now, go back to you almond cake and slice in half. One half should be cut in half again.
Transfer the bottom layer back into the spring-form pan. Spread raspberry jam and them some of the white chocolate pudding mix.
Place the raspberry brownie layer ontop
spread another layer of jam and pudding
Top with the other half of the almond cake, remember that this half was split in two, so you should still have another half left.
Now spread nutella, yes nutella on this almond layer and top with the remaining half.
Transfer the whole springform into the fridge and let it chill overnight.
Next day when you unmold it, all the layers will have set properly.
So to recap the layers from bottom up. Cake, jam/pudding, brownie,jam/pudding, cake,nutella,cake.
Now cover in whipped cream. Decorate the sides with wafer cookies and top with fresh raspberries and chocolate curls.