John Myers
Ingredients for 1 servings:
- 4 eggs, size M
- 150 g sugar
- 1 packet of vanilla sugar
- 125 g flour
- 2 tsp, leveled baking powder
- 100 g almond flakes
- 1 pack of dessert powder (vanilla cream of paradise)
- 400 g whipped cream
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour
Preheat the oven to 160°C fan/convection oven. For the batter, beat the eggs using a food processor or hand mixer fitted with a whisk on high speed for one minute until frothy. Mix the sugar and vanilla sugar, sprinkle in for 1 minute, then continue beating for about 2 minutes. Leave the food processor running for the full 4 minutes. Mix the flour with the baking powder, add to the egg custard, and fold in briefly on the lowest speed. Pour the batter into a springform pan (26 cm diameter, base greased, lined with baking paper). Sprinkle with the flaked almonds. Bake for about 30 minutes. Remove the base from the pan and let it cool on a wire rack. Then remove the baking paper and cut the cake in half horizontally. For the filling, beat the dessert powder with the cream on high speed for about 2 minutes until creamy and fill the cake with it.
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