Mandelbreit
Description
Mandelbreit is a traditional German almond cake that celebrates the deep, roasted flavor of nuts. This moist and dense dessert features a generous amount of almond paste and chopped walnuts, creating a luxurious texture that melts in your mouth. The subtle hint of vanilla and almond extract enhances the natural nuttiness, while a light dusting of powdered sugar or simple glaze adds a sweet finish. Perfect for holiday gatherings, afternoon tea, or as a comforting treat on a cold day, this cake pairs beautifully with coffee or tea. Its rustic appearance and homemade charm make it a favorite among those who appreciate classic European baking traditions.Ingredients
Directions
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Preheat oven to 350&# 194;°F (175ðC). Grease and flour two 9-inch round cake pans or one large rectangular baking pan.
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In a large mixing bowl, cream together the butter, shortening, and sugar until light and fluffy.
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Add the eggs one at a time, beating well after each addition. Mix in the vanilla and almond extracts.
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Crumb the almond paste into the bowl and mix until evenly distributed.
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In a separate bowl, whisk together the flour, baking powder, and salt.
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Gradually add the dry ingredients to the wet mixture, alternating with the chopped walnuts and candied fruits, mixing until just combined.
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Divide the batter evenly between the prepared pans.
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Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
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Optionally, brush with a simple syrup or glaze made from powdered sugar and milk before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 95.2kcal
- % Daily Value *
- Total Fat 8.3g13%
- Saturated Fat 0.6g3%
- Cholesterol 0.0mg0%
- Sodium 1.0mg1%
- Total Carbohydrate 1.7g1%
- Dietary Fiber 1.8g8%
- Sugars 0.7g
- Protein 3.5g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a vegan version, substitute butter and shortening with plant-based alternatives and use flax eggs or commercial egg replacers in place of the whole eggs.
Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
The candied fruits can be omitted if preferred, or substituted with dried cranberries or raisins for a different flavor profile.
Ensure the almond paste is well incorporated to avoid lumps in the final cake. If the batter seems too thick, add a splash of milk to achieve the desired consistency.
This cake is best served at room temperature to allow the flavors to fully develop.
