East Frisian cake

Ingredients for 1 servings:

• 4 eggs
• 125 g margarine
• 275 g sugar
• 150 g flour
• 3 tbsp milk
• 2 tsp baking powder
• 2 cups of whipped cream (200 ml each)
• 1 pack of cream stiffener
• 2 packets of vanilla sugar
• 100 g almond flakes

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

also called heavenly cake

Separate the eggs. Whisk the egg yolks with the margarine, 125g sugar, the flour, the milk, and the baking powder until smooth. Divide this batter between two prepared, equal-sized springform pans. Beat the four egg whites until stiff (very stiff), then slowly add 150g of sugar. Divide the beaten egg whites evenly between the two pans. Sprinkle the almonds over the batter. Bake the cake layers in a preheated oven at 175°C (top/bottom heat) for about 30 minutes. Allow to cool, then cut one of the cake layers while still warm into the desired number of slices. This prevents the cream from oozing out when cutting. Whip the whipped cream with the cream stabilizer and the vanilla sugar until stiff and spread it on the unfinished cake layer. Finally, place the pre-cut cake layer on top of the cream filling.