Cappuccino crumb cake

Ingredients for 1 servings:

• 200 g butter
• 250 g sugar
• 6 eggs
• 100 g almonds or hazelnuts, ground
• 125 g flour
• ½ pack of baking powder
• 1 packet of vanilla sugar
• 100 g chocolate sprinkles
• 3 cups of whipped cream, each approx. 200 ml
• 6 tsp cappuccino powder
• 3 packs of cream stiffener
• powdered sugar
• Fat for the mold

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours 30 minutes

from a 26cm springform pan

Separate the eggs. Beat the egg whites until stiff. Beat the butter, sugar, vanilla sugar, and egg yolks until fluffy. Briefly stir in the almonds, flour, baking powder, and chocolate sprinkles. Fold in the beaten egg whites. Pour into a greased 26cm springform pan. Bake the cake in the oven at 180°C (top/bottom heat) for 50 minutes. Once cooled, hollow out the cake (leaving about 1cm from the edges and base). Whip the cream with the cream stiffener. Briefly stir in the cappuccino powder. Fold about 2/3 of the crumbs into the whipped cream and fill the cake with it. Sprinkle the remaining crumbs on top and dust with powdered sugar. The cake has 6635 kcal.