Try this delicious cake recipe:
1. combine baking powder, cornstarch, flour and almond kernels. Beat butter, sugar and 1 pinch of salt in a food processor with a whisk for 15 minutes until creamy. Fold in almond flavoring. gradually fold in eggs. Gently fold in flour mixture with pastry spatula.
Lightly grease a cake springform pan (20 cm dia.), pour in the batter, spread smoothly. Bake for 45-50 minutes in a heated oven at 170 °C on the lowest rack (gas 1-2, convection oven 40-45 minutes at 160 °C). Remove the cake from the oven, cool on a cake rack and remove from the pan. 3.
For the glaze, roughly chop the cooking chocolate and the nougat and melt together in a hot water bath. Bring the whipped cream to the boil, stir through with the cooking chocolate and cool for 20 minutes. Spread the glaze evenly over the cake with a palette, run it down the edge and smooth it out. Decorate the cake with almond kernels and refrigerate for 1 hour.
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