Buttercream cake

Ingredients for 1 servings:

• 1 pack of almonds (flakes)
• 6 eggs
• 210 g sugar
• 210 g flour
• 250 g butter
• ½ liter of milk
• 1 pack of pudding powder, vanilla
• 120 g sugar
• 2 egg yolks

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Almond butter vanilla cream cake

Sponge cake: Separate 6 eggs (please note that there must be no yolks in the egg whites). Beat the egg whites with sugar with a food processor until stiff peaks form. When the egg whites are stiff peaks, briefly beat in the 6 egg yolks (approx. 6-8 revolutions). Then sift the flour and carefully fold it into the egg mixture. Grease a springform pan well, pour in the batter, and bake at approximately 175 degrees Celsius (350 degrees Fahrenheit) for approximately 40 minutes (convection oven). Let the sponge cake cool on a wire rack. Then cut the sponge cake in half. Toast 1 pack of flaked almonds in the oven without fat on the baking sheet (just until golden yellow). Let the almonds cool. Butter vanilla cream: Beat the butter until fluffy. Whisk 4 tbsp. milk with the custard powder, sugar, and egg yolks. Bring the remaining milk to a boil. Pour in the mixed custard powder and bring to a boil while stirring. Remove the pudding from the heat and let it cool while stirring. When the pudding and butter are at the same temperature, stir the pudding into the butter, spoonful by spoonful. Fill the sponge cake twice with the vanilla cream, using the remaining cream for the cake edges and the top of the cake. Pipe a little buttercream into a cake piping bag and use it to pipe dots around the outer edge of the cake. Attach the flaked almonds to the edge of the cake, then scatter the remaining buttercream on top. Chill the cake in the refrigerator. The cake can be decorated with chocolate letters and numbers if desired (for a birthday, christening, etc.).