Amicelli cake

Ingredients for 1 servings:

• 2 packs of confectionery (Amicelli)
• 100 g dark chocolate, coarsely grated
• 80 g butter
• 5 m.-sized eggs
• 80 g sugar
• 200 g almond(s), grated
• 2 tsp, leveled baking powder
• 600 g whipped cream
• 100 g cream (almond nougat cream)
• 3 tsp jam (blackcurrant jelly)
• 1 pack of cream stiffener
• 1 packet of vanilla sugar
• some butter and breadcrumbs for the mold

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours

also called friendship cake

Melt the almond nougat cream in 400g of cream on the stovetop, bring to a boil briefly, and chill overnight. Cream the butter and sugar until light and fluffy. Separate the eggs, gradually whisk in the egg yolks, and stir until a thickened mixture forms. Mix the almonds with the sifted baking powder and the chocolate, then stir into the egg yolk mixture. Beat the egg whites until stiff peaks form (knife-cut stiff peaks) and fold in portions. Pour the batter into a buttered and breadcrumb-coated dish. Bake in a preheated oven at 170°C on the second rack from the bottom for 30-35 minutes. Turn out onto a wire rack and let cool. Place the Amicelli (reserve a few for garnish) in a freezer bag and mash finely with a rolling pin. Beat the almond nougat cream until stiff peaks form, then fold in the crushed Amicelli. Cut the cake base in half horizontally once, warm the jelly and spread it over the bottom layer. Spread ¾ of the cream on top, place the cake lid on top, press down lightly, cover the cake with the remaining cream, and chill for about 2 hours. Whip 100g of cream with cream stiffener and vanilla sugar until stiff, fill a piping bag with a large nozzle, pipe 16 tufts onto the cake, and garnish with Amicelli. Tip: Freezes well without decoration. The springform pan should be 26cm in diameter to ensure the cake base is nice and high.