Almond, Advocaat And Cranberry Cake

• 40 g ground almonds
• 2 None eggs, separated
• 1 tsp vanilla extract
• 75 g caster sugar
• 30 g cornflour
• 1/2 tsp baking powder
• 600 g light cream cheese
• 120 g icing sugar
• 150 g cranberry sauce
• 8 leaves gelatine, soaked in cold water
• 250 ml advocaat
• 600 ml whipping cream, whipped until forming stiff peaks
• 3 tbsp flaked almonds

1. Preheat oven to 325u0b0F. Line base of a 10 inch springform pan with parchment paper.
2. Whip egg whites to stiff peaks, gradually adding vanilla extract, sugar and a pinch of salt. Continue beating until thick and glossy. Beat in egg yolks. Combine ground almonds, cornstarch and baking powder then fold in. Transfer to prepared pan and bake for 12 mins, or until a skewer inserted in the center comes out clean. Let cool.
3. Meanwhile, beat together cream cheese and powdered sugar. Divide evenly between 2 bowls. Add cranberry sauce to 1 bowl. Combine 3 tbsp cranberry mixture with 1/2 the bloomed gelatin and gently heat until gelatin melts. Mix with main cranberry mixture.
4. Add 2/3 cup advocaat to remaining bowl of cream cheese. Combine 2 tbsp advocaat mixture with remaining gelatin and gently heat until gelatin melts. Mix with main advocaat mixture.
5. Fold 1/4 whipped cream into cranberry mixture and 1/4 into advocaat mixture. Spread cranberry and advocaat mixtures alternately over cake, swirling to create a marble effect. Chill for 4 hours.
6. Loosen edges of springform pan and remove cake from pan. Spread remaining whipped cream over sides and top of cake, leaving a 3 inch circle in the center free. Pour remaining advocaat into the circle. Sprinkle cake with sliced almonds.

ground almonds, eggs, vanilla, caster sugar, cornflour, baking powder, icing sugar, cranberry sauce, gelatine, advocaat, almonds

Taken from recipes-plus.com/api/v2.0/recipes/31075 (may not work)