Moist almond cake with buttermilk

Ingredients for 1 servings:

• 3 tbsp water, hot
• 3 large eggs
• ½ cup(s) powdered sugar
• 3 tbsp agave syrup
• 1 bag of vanilla sugar
• 3 cup(s) Flour, gluten-free
• ¾ cup potato flour
• ¼ cup corn flour
• ½ bag(s) of cream of tartar baking powder
• 320 ml buttermilk
• 180 g butter
• 160 g sugar
• 2 tbsp agave syrup
• 4 tbsp cream, lactose-free
• 250 g almond flakes
• ½ cup cream, lactose-free

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

gluten-free, in case of egg allergy also possible with quail eggs

Beat the eggs and hot water with a whisk in a food processor until very frothy. Gradually add the sugar, vanilla sugar, and agave syrup, stirring constantly until the mixture is nice and creamy. Combine the flour, potato flour, and cornflour with the baking powder and stir in. Then add the buttermilk and spread the batter on a baking sheet lined with parchment paper. Place in the oven preheated to 175°C (top/bottom heat) and bake for about 15 minutes. During this time, melt the butter, add the sugar, agave syrup, and cream, and bring to a boil briefly while stirring. Remove the pan from the hot stove. Toast the flaked almonds in a non-stick pan until light brown, constantly watching and stirring with a wooden spoon. Be careful! The almonds will burn very quickly, so it’s better to remove from the heat a little too soon than too late! Then stir into the fat and sugar mixture and carefully spread it on the cake. For this to happen, the surface of the cake should already be slightly “baked,” meaning firm. Bake the cake for another 10 minutes. Remove from the oven and immediately pierce the cake evenly with a wooden skewer a few times, then immediately drizzle the whipped cream over it. Let the cake cool completely.