John Myers
Ingredients for 1 servings:
- 250 g butter, soft
- 250 g sugar
- 1 packet of vanilla sugar
- 1 pinch of salt
- 4 eggs M
- 250 g flour
- ½ pack of baking powder
- 200 g nougat
- 75 g butter
- 75 g sugar
- 50 g cream
- 100 g almonds, sliced or slivered
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes
Sponge cake with nougat cubes and almond-butter crust from the springform pan
For the batter, beat the butter, sugar, vanilla sugar, and salt until fluffy and white. The volume should roughly double; this will require a bit of patience. Beat in the eggs one at a time, thoroughly for about 1 minute. Stir in the flour and baking powder until a smooth batter forms. Cut the nougat into small 0.5 cm cubes and fold into the batter. Pour the batter into a springform pan lined with baking paper, at least on the bottom. Bake at 160°C (convection oven) for about 45 minutes, depending on the oven. While the cake is in the oven, about 10 minutes before the end of the baking time, prepare the mixture for the Florentine crust. To do this, melt the butter and sugar in a saucepan over medium heat; the sugar doesn’t need to be completely dissolved. Add the cream and almonds and bring to a boil while stirring for about 1 minute. When the cake is cooked, spread the warm mixture evenly over the cake. Bake the cake at 160°C (320°F) using top heat only for another 15 minutes, until the almonds are browned to your liking. Let the cake cool in the pan.
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