John Myers
Ingredients for 1 servings:
- 6 eggs
- 150 g sugar
- 150 g almond(s), ground
- 3 tbsp breadcrumbs
- 1 packet of baking powder
- 50 g chocolate sprinkles
- Fat, for the shape
- 750 g whipped cream
- 3 packs of cream stiffener
- 3 packets of vanilla sugar
- 8 tbsp coffee powder (iced coffee powder), heaped
- 1 tbsp almond flakes
- 1 tbsp powdered sugar
- 1 tbsp chocolate sprinkles
Instructions
Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes
not only a hit in summer
Grease a 26cm springform pan. Separate the eggs. Beat the egg yolks and sugar until frothy, then mix with the almonds, breadcrumbs, and baking powder. Beat the egg whites until stiff and fold in the 50g chocolate sprinkles. Spread into the springform pan. Bake in a preheated oven at 175°C (350°F), fan oven 150°C (300°F), gas mark 2, for 35-40 minutes. Let cool. Then cut a 1cm thin layer off the cake base and crumble it into small pieces. Then close the springform pan rim around the cake base. Whip the cream until stiff, then drizzle in the cream stabilizer, vanilla sugar, and finally the iced coffee powder. Spread the mixture onto the cake base and sprinkle with the remaining chopped cake base. Chill for 2 hours. Toast the almond flakes (without fat) and let cool. Decorate the cake with almonds, powdered sugar, and chocolate sprinkles.
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