Ulm spice cake

Ingredients for 1 servings:

• 400 g butter or margarine
• 300 g sugar
• 2 packets of vanilla sugar
• 8 eggs, size L
• 450 g flour
• 200 g almonds, ground
• 2 tbsp, heaped cocoa powder
• 1 packet of baking powder
• 2 packs of gingerbread spice, approx. 8 g per pack.
• Chocolate glaze
• Sugar pearls, colorful

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

juicy, fluffy, delicious

Preheat the oven to 180°C (fan/convection oven) and grease a baking sheet or line it with baking paper. I always use a slightly smaller baking sheet with higher sides. Cream the butter until fluffy, then add the sugar and vanilla sugar and stir until the sugar has dissolved. Gradually beat in the eggs. Mix the remaining ingredients, from flour to gingerbread spice, and stir into the mixture. The batter will be relatively firm, but it’s just right. Do not add any liquid. Spread everything onto the baking sheet and bake for about 30 minutes at 180°C. Do the skewer test, as every oven bakes differently. Once cooled, decorate the cake with the chocolate glaze and colored sugar pearls.