Argentine Sour Cream Cake with Arrack

For the bases: Grind the hazelnuts for the dough and filling and roast on a baking tray in a heated oven at 220 °C , convection oven 200 °C , gas mark 5 for about 8 minutes. In between, turn them to the other side with a spatula. Cool down the hazelnuts. Knead 125 grams of hazelnuts and the remaining ingredients for the bases in a baking bowl first with the dough hook of the mixer, then with your hands to a smooth dough.

Divide dough into 3 on the spot portions and chill for half an hour. Roll out each portion of dough on a little flour, place the bottom of a cake springform pan (28 cm ø) on top and cut the overhanging edges of the dough into small pieces with a kitchen knife. Place the dough circles on baking trays lined with parchment paper, prick a few times with a fork and bake one after the other in the heated oven at 150 °C , fan 130 °C , gas mark 1 for about 20 minutes until golden brown. Cool the bases to lukewarm.

For the filling: beat the butter and sugar with the whisks of a mixer until light and creamy. Fold in the remaining ingredients for the filling and spread half of the cream on a lukewarm base. Place the second cake layer on top and spread with the remaining cream. Place the last cake layer on top.

For the icing: Beat the egg whites with the whisks of a mixer until stiff. Fold in powdered sugar and citric acid and spread the icing evenly over the last cake layer.

Fry the flaked almonds in a frying pan without fat until golden brown.

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