Christmas spice cake

Ingredients for 1 servings:

• 5 egg whites
• 1 packet of vanilla sugar
• 5 egg yolks
• 200 g sugar
• 125 ml oil, neutral
• 125 ml water
• 1 pack of gingerbread spice
• 1 tbsp lemon juice
• 200 g flour
• 200 g almonds, ground
• 1 packet of baking powder
• 1 pack of dark chocolate coating
• some butter for the mold
• some flour for the mold
• Sugar sprinkles, Christmas

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

Preheat the oven to 170°C (top/bottom heat). Place a rack on the middle shelf and line it with baking paper. Brush the Bundt cake pan with butter. Add a little flour and carefully dust it with flour. Turn the cake pan upside down over the sink and tap out the remaining flour. In a bowl, beat the egg whites with the vanilla sugar until stiff peaks form and set aside. In another bowl, whisk the egg yolks with the sugar, oil, water, gingerbread spice, and lemon juice well. Add the flour, almonds, and baking powder and mix everything until smooth. Fold in the beaten egg whites with a spatula. Pour the batter into the greased baking pan and bake for about 1 hour. Then let the spice cake cool completely. Melt the chocolate coating over a water bath and spread it over the cake. Decorate with the sugar sprinkles.