Buttermilk cake

Ingredients for 1 servings:

• 4 cups flour
• 3 cups sugar
• 2 cups buttermilk
• 1 packet of vanilla sugar
• 1 packet of baking powder
• 3 eggs
• 100 g almond(s) or almond sticks
• ¼ cup sugar
• 200 g cream
• 100 g butter
• some butter and flour for the mold

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

My cup holds 250 ml – 300 ml. Mix flour, sugar, buttermilk, vanilla sugar, baking powder and eggs into a smooth batter and place it in a tin (I use 26 cm x 35 cm), which is greased with a little butter and then dusted with flour to prevent sticking. The cake will be about 4 cm high when baked. Mix the almonds or almond slivers with the sugar and spread over the batter. Bake on the middle rack of the oven at 180 degrees Celsius (convection oven) for 20 – 25 minutes. Bring the cream and butter to a boil and then slowly spoon it onto the still-warm cake so that the cake can absorb the liquid.