Finnish spoon cake

Ingredients for 1 servings:

• 5 eggs
• 200 g sugar
• 2 tbsp flour
• 200 g nuts, ground
• 1 packet of baking powder
• 600 g cream
• 3 tbsp sugar
• 1 tbsp cocoa powder
• 1 tbsp instant coffee powder

Instructions

Working time approx. 40 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 25 minutes; Total time approx. 13 hours 5 minutes

Beat the eggs with the sugar. Mix the flour, ground nuts and baking powder, sift and fold in. Place the batter on a baking tray lined with baking paper and bake for about 24 minutes at 175°C. (Baking time depends on the oven.) Turn the base upside down, remove the baking paper and let cool. Cut into four equal pieces. Whip the cream with the sugar and cream stiffener. Fold the baking cocoa and the instant coffee into the whipped cream. If the cream is still too light for your taste, you can add more baking cocoa. Now add the cake. Bottom layer: base, then cream, then base again and so on. Spread the remaining cream on top and around the sides and decorate with, for example, hazelnut brittle and grated chocolate. The spoon cake is called spoon cake because you don’t cut it with a knife, but spoon pieces onto the plate with a tablespoon! The spoon cake tastes best when it has sat overnight.