Cinnamon Buttermilk Cake

Ingredients for 1 servings:

• 150 g flour
• 50 g starch flour
• 125 ml buttermilk
• 4 eggs, separated
• 80 g sugar
• ½ pack of baking powder
• 1 tsp cinnamon
• 20 g chocolate sprinkles
• 100 g butter
• 80 g almond(s) (flakes)
• 70 g sugar
• 1 tsp cinnamon
• 4 tbsp milk

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Beat egg whites until stiff. Beat egg yolks with sugar until creamy, stir in buttermilk, then stir in the flour mixed with baking powder, cornstarch, and cinnamon. Fold in the beaten egg whites and finally add the crumble. Pour batter into a prepared tin (approx. 30×20 cm) and bake in a preheated oven at 160°C (convection oven) for approx. 15 minutes. For the topping, melt the butter and mix with the sugar, cinnamon, and milk. After 15 minutes of baking, remove the cake from the oven, spread half the butter on top with a spoon, scatter the almond flakes over it, and drizzle with the remaining butter mixture – continue baking for approx. 15 minutes. This cake tastes best fresh!