Almond, Advocaat And Cranberry Cake - cooking recipe

Ingredients

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

Preparation

Preheat oven to 325\u00b0F. Line base of a 10 inch springform pan with parchment paper.
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.
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.
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.
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.
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.