Black bread cake with egg liqueur

Ingredients for 1 servings:

• 4 medium-sized egg yolks
• 90 g sugar
• some lemon peel
• 56 tsp, heaped black bread, grated, preferably dark wholemeal bread
• 60 g almonds, ground
• 1 tsp, heaped flour
• 1 tsp baking powder
• 4 m.-large egg whites
• 3 cups whipped cream
• 3 bags of vanilla sugar or vanilla sugar
• Cream stiffener as desired
• 150 ml egg liqueur for decoration
• Chocolate shavings for decoration (or mini chocolate bars)

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 30 minutes

with very little flour

To prepare, grate or grind the brown bread. Weigh the almonds and sugar. Separate the fresh eggs. Set the 4 egg whites aside (in the refrigerator). It’s a good idea to gather all the ingredients together. Preheat the oven to 160°C fan/convection oven. Whisk the egg yolks with the sugar (adding a teaspoon at a time) until light and fluffy. Then stir in a little grated lemon zest. Mix the grated brown bread with the ground almonds, a heaped teaspoon of flour, and 1 teaspoon of baking powder, then stir in a spoonful at a time. Set aside, then beat the 4 egg whites until stiff. Carefully fold in the stiff-beaten egg whites. Pour the batter into a dish (I used a shallow dish for this recipe, but you could also use a 24cm tart dish). Bake in the preheated oven for about 40 minutes. Regarding the oven temperature, please consider the specifics of your oven (some ovens brown very heavily). We recommend covering the cake for the last third of the baking time – e.g., with aluminum foil or baking paper. Let the cake cool and then remove it from the pan. Cut it in half and place the bottom layer on a cake plate. Whip the cream with vanilla or vanilla sugar and, if desired, cream stiffener until stiff peaks form, fill the cake with it, and spread it over the edges. Enclose it in a cake ring and decorate with advocaat and, if desired, a little chocolate (I used mini chocolate). Place in the refrigerator and let it chill for at least 3 hours. Decorate with dollops of cream as desired before serving.