Burnt almond buttercream cake

Ingredients for 1 servings:

• 4 eggs
• 250 g cane sugar
• 200 ml oil
• 200 ml coffee, strong, cooled
• 200 g ground almonds
• 300 g flour
• 1 packet of baking powder
• 2 packs of pudding powder, vanilla
• 800 ml milk
• 80 g sugar
• 500 g butter, soft
• 400 g almonds, roasted, with or without cinnamon

Instructions

Working time approx. 45 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 55 minutes; Total time approx. 13 hours 40 minutes

Prepare the pudding for the buttercream the day before and let it cool to room temperature overnight. Bring the butter for the cream to room temperature as well. Dough: Beat the eggs and sugar with a hand mixer until fluffy. Carefully mix in the oil and cold coffee, then stir in the ground almonds, flour, and baking powder. Pour the batter into a springform pan (26 cm diameter) and bake at 180°C for 45-50 minutes. Once cooled, cut in half and place two pieces on plates or similar. Cream: Make a pudding from the milk, vanilla pudding powder, and sugar according to the package instructions. Place baking paper or cling film on the pudding to prevent a skin from forming and let it cool completely overnight. Chop the roasted almonds in a mixer if desired. Set aside about 4 tablespoons for decoration. Once the pudding has cooled, carefully stir it once in the saucepan with a hand mixer. Cream the butter in a bowl until smooth and add the pudding a tablespoon at a time to create a smooth cream. Put about 1/3 of the buttercream into a separate bowl and mix with the chopped, roasted almonds. The filling can be done with or without a cake ring. I always fill it without and directly on the cake plate. Place the bottom layer on a cake plate. Cut two 10 cm strips of baking paper and tear each into three pieces. Carefully place these pieces under the layer to avoid dirtying the cake plate when filling and decorating. Spread half of the almond buttercream on the base and spread it evenly to the edges. I place the top part of the cake, with the often resulting dome facing down, on top of the first layer. This is then covered with the rest of the almond buttercream. Carefully press the filled pieces into place. Spread the regular buttercream around the edge and on top of the cake. The edges can be easily smoothed with a wide kitchen knife. You can also fill a piping bag with some buttercream, for example, fitted with a star nozzle, and place roses or tufts on top. Decorate with the crushed, roasted almonds. Carefully pull the baking paper cutouts out from under the cake. For my last cake, I tried to create a Westie’s face using nougat pralines and buttercream drawn into a “fur” shape with a fork.