Chocolate dream cake

Ingredients for 1 servings:

• 5 eggs
• 310 g almonds, ground
• 210 g sugar
• 2 tsp baking powder
• 800 ml cream
• 4 packs of cream
• 1 packet of vanilla sugar
• 2 tbsp, heaped cocoa powder
• n. B. cocoa powder
• 20 g amaretti biscuits
• 6 Florentine biscuits

Instructions

Working time approx. 50 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 35 minutes; Total time approx. 3 hours 25 minutes

not too sweet, simple and ingenious, easy to prepare

Preheat the oven to 165°C. Combine the base ingredients in a bowl and mix briefly with a hand mixer. The mixture will be very creamy, but that’s how it should be. Pour the batter into a 24 or 26 cm springform pan and bake at 165°C for about 35 minutes (test with a toothpick). Remove the base from the pan and let it cool for 1-2 hours. Then divide it crosswise to create two layers. In the meantime, whip the cream. Beat on medium speed and then gradually add all the ingredients. The cocoa powder will be quite dusty when stirring, so use a tall bowl or one that can be covered slightly. Whip the cream until stiff peaks form, but be careful not to make it buttery. Spoon a little more than a third of the cream onto the bottom layer. Place the second layer on top. Spread the remaining cream over the cake and smooth it around the edge of the cake with a knife. Sift some cocoa powder evenly over the cake and decorate with crushed biscuits. The cake can be prepared the day before and will keep fresh in the refrigerator for 2-3 days.