John Myers
Ingredients for 1 servings:
- 170 g sugar
- 200 g margarine or butter, soft
- 4 eggs
- 1 tsp cinnamon
- 200 g almond(s), ground
- 70 g flour
- 2 tsp baking powder
- ¼ cup chocolate shavings or flakes
- ¼ cup almonds, sliced, possibly 1 tbsp hazelnut brittle additionally
- 300 ml whipped cream
- 1 packet of vanilla sugar
- 2 packs of cream stiffener
- 2 tsp powdered sugar
- 175 g cream cheese (e.g. Philadelphia)
- 6 slice(s) pineapple or about 3/4 can pineapple pieces
Instructions
Working time approx. 45 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 25 minutes
in my own way
Beat the eggs well, add the sugar and soft margarine, then stir in the cinnamon, almonds, flour, and baking powder. Line a springform pan with baking paper and pour in the batter. Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit). Bake the cake for about 35-40 minutes. Cut a thin layer (about 1 cm) from the cooled base and crumble it. Mix the chocolate shavings, almonds, and praline into the crumbs. Whip the cream until stiff, stir in the vanilla sugar and powdered sugar, and add the cream cheese. Spread this mixture over the edges of the cake. Drain the pineapple slices or pieces well, chop them up, and fold them into the remaining Philadelphia cream. Spread this cream over the cake. Press the crumb mixture onto the top. It’s okay if a few of the crumbs stick to the edges. Then refrigerate it.
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