Burnt almond cake

Ingredients for 1 servings:

• 3 egg whites
• 160 g sugar
• 100 g almonds
• 30 g flour
• 20 g butter, liquid
• 4 egg yolks
• 1 egg(s)
• 185 g sugar
• 165 g almond(s), ground
• 4 egg whites
• 45 g flour
• 35 g butter, liquid
• 400 g roasted almonds (you can find a recipe for making them yourself at Chefkoch.de)
• 1,500 ml milk
• 4 packs of vanilla pudding powder
• 200 g sugar
• 600 g butter
• 50 ml Amaretto, for brushing

Instructions

Working time approx. 1 hour 40 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 2 hours 50 minutes

For the almond base: Beat egg whites with a little sugar until stiff peaks form. Mix the remaining sugar, almonds, and flour, and fold into the beaten egg whites. Fold in the melted butter. Bake two bases from the batter at 180°C for about 20 minutes (28 cm diameter). For the almond sponge: Beat the egg yolks and egg with half the sugar until frothy, then add the almonds. Beat the egg whites with the remaining sugar until stiff peaks form, then fold into the egg yolk mixture. Fold in the flour and melted butter. Bake three bases from the batter at 220°C for about 10 minutes. Roasted almonds: Finely grind 260g in a blender, roughly crush 100g, and set the rest aside for the garnish. Buttercream: Cook the vanilla pudding and let it cool. When the pudding and butter are at the same temperature, cream the butter until fluffy and then gradually stir in the pudding (if the cream becomes “crispy,” you can save it with about 50g of hot Palmin. Simply stir in the hot Palmin). Set aside about 1/3 of the buttercream. Mix the rest with the ground and crushed almonds. Brush one almond layer with Amaretto, spread with almond cream, and place a sponge layer on top. Brush with Amaretto and spread with almond cream. Repeat for the second and third layers. Finally, place the second almond layer on top as a lid. Cover with the reserved buttercream and garnish.