Christmas sand cake

Ingredients for 1 servings:

• 6 eggs
• 375 g sugar, fine
• 2 packets of vanilla sugar
• 175 g flour
• 175 g cornstarch (e.g. Mondamin)
• 1 packet of baking powder
• ½ bottle of bitter almond flavor
• 375 g butter, melted
• Grease and baking paper for the mold

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 3 hours 25 minutes

Amaretto flavor – also recommended in summer

Grease a large loaf pan (bread pan) and line the bottom with baking paper. Beat the eggs with the sugar and vanilla sugar until frothy. About 3 minutes. Mix the sifted flour, cornstarch and baking powder and stir in a tablespoon at a time. Then stir in the melted butter. Bake for 70 minutes at 180°C (top and bottom heat). After 15 minutes of baking, score the cake lengthwise with a sharp knife. At the end of the baking time, do the wooden skewer test and let cool in the switched off, open oven. If you take it out immediately and turn it out onto a cooling rack, the cake will sink and create an unsightly edge. When the cake has cooled, turn it out of the pan and sprinkle with powdered sugar.