Iced coffee cream cake

Ingredients for 1 servings:

• 6 eggs
• 150 g sugar
• 150 g ground almonds
• 3 tbsp breadcrumbs
• 1 packet of baking powder
• 50 g chocolate sprinkles or chocolate flakes
• 750 g whipped cream
• 3 packs of cream stiffener
• 2 packets of vanilla sugar
• 8 tbsp, levelled coffee powder (iced coffee), instant
• 1 tbsp almond flakes
• 1 tbsp powdered sugar
• Fat, for the shape

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 40 minutes; Total time approx. 3 hours 25 minutes

for 16 pieces

Preheat oven (electric oven: 17°C / fan oven: 150°C / gas mark 2). Grease a 26cm springform pan. Separate the eggs. Beat the egg yolks and sugar with a hand mixer until creamy. Mix the ground almonds with the breadcrumbs and baking powder and stir in. Beat the egg whites until stiff and fold in the chocolate sprinkles. Pour into the springform pan and bake for 35-40 minutes. Toast the almonds in a dry pan and let cool. Once the cake base has cooled, cut off a 1cm thin layer and crumble it. Whip the cream until stiff, drizzle in the cream stabilizer, vanilla sugar, and iced coffee powder. Spread it onto the cake base, then scatter the crumbs, chocolate sprinkles, almond flakes, and powdered sugar on top, then refrigerate for 2 hours! It also freezes well.