Eggnog – cream – almond cake

Ingredients for 1 servings:

• 600 ml cream, sweet
• 200 g sugar
• 5 eggs
• 250 ml egg liqueur
• 1 small bottle(s) of bitter almond flavoring
• 200 g almond(s), grated
• 200 g flour
• 1 packet of baking powder
• Powdered sugar, for dusting

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

juicy, without butter

Beat the cream with a mixer for about 3 minutes until creamy. Add the sugar, eggs, egg liqueur, and bitter almond flavoring and beat for another 3 minutes. Combine the almonds, flour, and baking powder and mix well with the cream. Pour the mixture into a greased 28 cm springform pan lined with baking paper and bake in a preheated oven at 180 degrees Celsius for about 60 minutes. Cover with aluminum foil towards the end of the baking time, if necessary. Test with a skewer; if nothing sticks, the cake is done. Transfer the cooled cake to a cake plate and dust with powdered sugar, or cover with a nut or chocolate glaze.