Almond milk cream cake with chocolate

Ingredients for 1 servings:

• 4 eggs
• 4 tbsp water, cold
• 100 g sugar
• 1 packet of vanilla sugar
• ½ pack of baking powder
• 120 g flour
• 100 g almond(s), ground
• 150 g skimmed milk powder
• 50 g powdered sugar
• 30 g butter
• 2 tbsp oil
• 6 tbsp milk
• 120 g cream cheese
• 200 ml cream
• 1 pack of cream stiffener
• 4 sheets of gelatin
• some bitter almond flavor
• 125 g chocolate
• 2 tbsp Nutella
• 1 tbsp oil

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Separate the eggs and beat the egg whites with the water until stiff. Beat the egg yolks until frothy, add the sugar and vanilla sugar, and beat the mixture until creamy white. Then add the egg whites, baking powder, flour, and ground almonds and fold in. Pour the batter into a springform pan and bake at 180°C for 25-30 minutes. Then let the base cool completely and cut it in half horizontally. For the cream, mix the skimmed milk powder with the powdered sugar, butter, oil, milk, cream cheese, and bitter almond flavoring (taste and adjust seasoning if necessary). Mix first with a spoon and then with a mixer until the skimmed milk powder has dissolved. Dissolve the gelatine according to the package instructions and stir in. Then beat the cream with the cream stabilizer until stiff peaks and fold into the cream. Spread the cream on the bottom sponge layer and cover with the top layer. Then melt the chocolate, add Nutella and oil and spread the icing on the cake.