Almond cake “Suzette” from the pan

Step 1 of 5: 

 

Separate the eggs, then beat the egg whites with half of the sugar until stiff. Beat the egg yolks with the remaining sugar until thick and creamy. Mix the almonds and flour, then gently fold them into the egg yolks along with the egg whites in two batches.

Step 2 of 5: 

 

Lightly brush a non-stick pan (Ø 28 cm) from Fissler with butter. Pour the batter into the pan, place a suitable lid on top, and bake on the lower third of the stove's heat setting for 20 to 30 minutes. Then remove the pan from the heat and let the cake rest in the pan without the lid for about 10 minutes.

Step 3 of 5: 

 

Wash 1 orange in hot water, dry it well, and finely zest the peel. Peel all the oranges, including the white pith, and cut the segments from between the membranes.

Step 4 of 5: 

 

Cook the sugar with Grand Marnier, orange zest, butter, and half of the orange juice in a sauté pan until it forms a light caramel. Stir in the remaining juice and vanilla pulp. Remove the pan from the heat.

Step 5 of 5: 

 

Whip the cream with vanilla sugar and gingerbread spice until stiff. Slide the finished cake onto a cake plate without turning it out. While still warm, decorate it attractively with the orange segments and drizzle with the Suzette mixture. Serve the spiced whipped cream separately.

Tip: 

 

When removing the lid, make sure that the moisture collected inside it does not drip onto the cake.