Amaretto cake

Ingredients for 1 servings:

• 3 eggs
• 2 egg yolks
• 5 tbsp water, warm
• 150 g sugar
• 150 g flour
• 1 tsp, leveled baking powder
• 1 packet of vanilla sugar
• 5 egg whites
• 150 g sugar
• 20 g flour
• 150 g hazelnuts, ground
• 1 packet of vanilla sugar
• 250 g butter, soft
• 200 g powdered sugar
• 3 egg yolks
• 125 ml eggnog
• 200 ml Amaretto for soaking
• 200 g almond flakes
• 2 tbsp sugar

Instructions

Working time approx. 2 hours; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour; Total time approx. 5 hours

super tasty, with lots of alcohol

For the sponge cake, beat the eggs with warm water, sugar, and vanilla sugar until frothy. Mix the flour and baking powder and fold in. Pour the mixture into a springform pan and bake at 175°C (top/bottom heat) for 20 minutes. For the nut cake, beat the egg whites until stiff peaks and slowly add the sugar and vanilla sugar. The mixture should be firm enough to slice. Then fold in the flour and hazelnuts. Line a springform pan with baking paper, pour in half of the nut mixture, and bake at 175°C (top/bottom heat) for 20 minutes. Then bake the other cake in the same way. Remove the nut cakes from the pan, peel off the paper, and let them cool. For the buttercream, beat the butter until fluffy. Gradually add the powdered sugar and egg yolks. Then stir in the advocaat. Soak the sponge cake with Amaretto. Place the first nut cake on a cake plate and spread with 1/3 of the buttercream. Place the sponge cake layer on top and spread 1/3 of the buttercream on top, then place the other nut layer on top. Toast the almond flakes with the sugar and let them cool. Spread the remaining buttercream all over the cake and sprinkle with the caramelized almonds.