Cappuccino cake

Ingredients for 1 servings:

• 6 eggs
• 150 g sugar
• 150 g ground almonds
• 3 tbsp breadcrumbs
• 1 packet of baking powder
• 1 tbsp chocolate sprinkles
• 4 cups of cream
• 4 packs of cream stiffener
• 2 packets of vanilla sugar
• 8 tbsp, heaped drink powder (chocolate cappuccino powder)
• 2 tbsp almond flakes
• Fat for the mold

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 40 minutes; Total time approx. 4 hours 10 minutes

Grease a springform pan. Separate the eggs. Whisk together the egg yolks, sugar, baking powder, breadcrumbs, and ground almonds. Beat the egg whites until stiff and add them. Pour into the springform pan. Bake at 150°C (300°F) for 35-40 minutes. Cut a 1 cm thick layer off the cooled cake base and crumble it. Whip the cream, cream stabilizer, and vanilla sugar until stiff. Sift the chocolate cappuccino powder and fold it into the cream. Spread the mixture over the cake base and then sprinkle with the pastry crumbs. Refrigerate the cake for 2 hours. Toast the almond flakes without oil and let cool. Decorate the cake with chocolate sprinkles and the toasted almond flakes.