Almond Flour Sour Cream Cake

Ingredients for 1 servings:

• 250 g butter, room temperature
• 250 g sugar
• 2 tsp, heaped vanilla sugar
• 1 pinch of salt
• 4 eggs, room temperature
• 250g sour cream
• 250 g wheat flour
• 2 tsp, leveled baking powder
• 250 g almond flour, defatted
• some butter for the mold
• 1 tbsp breadcrumbs

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

simple and fine

Cream the room-temperature butter until smooth. Gradually add the sugar, vanilla sugar, and salt. Add the room-temperature eggs one at a time, beating well each time. Then mix in the sour cream. Mix the flour with the baking powder, sift, and mix with the almond flour. Stir a little at a time into the batter. Grease a springform pan (26 cm diameter) or a large Bundt cake pan and sprinkle with breadcrumbs. Pour in the batter and smooth it out. Drop the pan twice from a low height onto the countertop to release any air bubbles. Place the pan in the preheated oven and bake at 170 degrees Celsius (350 degrees Fahrenheit) for about 50 minutes. Then turn out onto a wire rack lined with baking paper and allow to cool. Tip: You can optionally sprinkle with powdered sugar or cover with a thin layer of chocolate.