Amaretti Cake

Preheat the oven to 180 °C (top and bottom heat) and line a baking sheet (approx. 31 x 31 cm) with parchment paper.

In a bowl, beat the eggs, oil, cream, bitter almond aroma and sugar for several minutes until frothy.

Mix the flour and baking powder, add to the egg mixture and briefly whisk into a smooth batter.

Spread the batter evenly over the prepared sheet and distribute the amarettini on top.

Bake in the preheated oven for 15–20 minutes, then let cool completely.

Cut the cooled cake into two equal rectangles.

Prepare an almond pudding with milk according to the package instructions and let it cool briefly until lukewarm.

Stir the sour cream and sugar into the lukewarm pudding until a smooth cream forms.

Place one cake half with the amarettini facing up, spread with apricot jam and evenly spread the pudding cream on top.

Place the second cake half with the amarettini facing up, press down lightly and chill the cake for at least 1 hour.

Before serving, dust with powdered sugar and cocoa and cut into pieces.