Coffee and almond cake

Ingredients for 1 servings:

• 180 g flour
• 100 g almonds, ground
• 6 eggs
• 240 g sugar, brown sugar, or as desired
• 1 packet of vanilla sugar
• 7 tsp instant coffee powder, approx.
• 250 ml water, hot
• 400 g sour cream
• 250 g yogurt
• 100 g chia seeds or flax seeds
• 10 tsp instant coffee powder, approx.
• 60 g sugar, brown sugar, or as desired
• 1 pack of cream stiffener
• 1 pinch of salt
• 100 g almonds, ground
• Grease for the mold, or baking paper

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 30 minutes

quick, suitable for beginners and super tasty

First, beat the eggs with the vanilla sugar and brown or regular sugar (I recommend brown) for about 10 minutes until frothy. Then slowly add the flour and ground almonds to the mixture. Mix the instant coffee powder with the hot water and add to the batter. Once the batter is mixed, pour it into a springform pan that has been greased or lined with baking paper. Bake the batter at 180°C (convection oven) for 40 minutes. Once the cake is done, remove it from the oven and let it cool. While it’s cooling, mix the cream. First, mix the sour cream with the instant coffee powder (I use 10 tsp), 60g of sugar, and chia seeds. Then add the ground almonds and yogurt. Finally, add a little salt and 1 sachet of cream stabilizer and beat everything until smooth. Coat the cooled cake in the cream. This cake is suitable for any occasion and tastes delicious. A real must for coffee lovers. If you want the cake to be suitable for children, you can simply use decaffeinated coffee powder.