Coffee dream

Ingredients for 1 servings:

• 4 eggs
• 160 g sugar
• 200 g hazelnuts, ground
• 2 tbsp flour
• 2 tsp baking powder
• 100 g almond flakes
• 2 tbsp sugar
• 1 tbsp butter
• 1 tbsp instant coffee powder
• 1 tbsp water, hot
• 2 cups of sweet cream
• 2 packs of cream stiffener
• 2 packets of vanilla sugar

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 35 minutes

a cake for coffee and nut fans

Preheat the oven to 175°C (top/bottom heat). Beat the eggs until frothy, then stir in 160g of sugar. Fold in the nuts and the flour mixed with the baking powder. Pour into a springform pan (26 or 28cm) and bake for about 30 minutes. Meanwhile, toast the butter with 2 tablespoons of sugar and the flaked almonds in a pan until golden brown. Let cool, stirring occasionally to avoid thick lumps. Once the base and the flaked almonds have cooled, whip the whipped cream with the cream stiffener and vanilla sugar until stiff. Stir in the cooled coffee powder, which has been dissolved in water. Spread over the cake base (using a cake ring if desired, but this also works without). Then scatter the flaked almonds over the cream and refrigerate for 3-4 hours. It still tastes good a day later.