Panamatorte




Rating: 4.78 / 5.00 (1887 Votes)


Total time: 1 hour

For the dough:







For the cream:







For sprinkling:



Instructions:

For the Panamatorte, first preheat the oven to 180 °C. Grease a cake springform pan or cover with baking paper.

Mix the yolks with the powdered sugar until very thick and creamy.

Whip the egg whites until firm and fold into the yolk mixture alternately with the chocolate and almonds.

Pour the batter into the cake pan and bake for 45 minutes. Then let cool and carefully remove from the mold.

In the meantime, prepare the cake cream. Beat margarine with powdered sugar and vanilla sugar until creamy. Gradually stir in the eggs and chocolate.

Cut the cooled cake once horizontally. Fill with part of the cream. Spread the outside with the remaining cream. Sprinkle the chopped almonds over the panama cake.

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