John Myers
Ingredients for 1 servings:
- 4 eggs, separated
- 80 g sugar
- 100 g flour
- 20 g cornstarch
- 1 tsp baking powder
- 100 g almond flakes
- 2 cups of cream
- 1 pack of cream powder (vanilla cream of paradise)
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
quickly prepared
Beat the egg whites until very stiff peaks form. Beat the egg yolks with the sugar until frothy, then slowly stir in the flour mixed with the baking powder and starch. Fold in the beaten egg whites. Pour the batter into a small springform pan (22-24 cm) lined with baking paper, sprinkle with the flaked almonds, and bake the sponge cake for 20 minutes in an oven preheated to 180°C using conventional heat. In the meantime, whip the cream until almost stiff peaks form and stir in the Paradiescreme. Refrigerate until ready to use. Remove the finished base from the cake, turn it out onto a wire rack, remove the baking paper, turn it over, and let it cool. Cut the sponge cake in half crosswise and spread the cream on top. Refrigerate until ready to serve.
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