John Myers
Ingredients for 1 servings:
- 4 eggs
- 3 tbsp water
- 100 g sugar
- 1 pinch of salt
- 100 g almond(s), sweet, ground
- 50 g flour
- 2 tsp baking powder
- 100 g chocolate shavings
- 500 g cream
- 2 packs of cream stiffener
- 2 packets of vanilla sugar
- 3 tbsp coffee powder (instant iced coffee or cappuccino)
- 5 tbsp Baileys Irish Cream for the cream and more Baileys for drizzling
- 3 stalk(s) Confectionery (Giotto)
- possibly whipped cream for decoration
- possibly almond(s), sliced and roasted
Instructions
Working time approx. 50 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 50 minutes
Separate the eggs. Beat the egg whites with the water until stiff peaks form. Add half the sugar and salt, and continue beating until the sugar has dissolved. Mix the almonds, baking powder, flour, and chocolate shavings. Beat the egg yolks with the other half of the sugar until fluffy. Carefully fold the egg yolk mixture and flour mixture into the egg white mixture. Pour the batter into a 26 cm springform pan lined with baking paper and bake in a preheated oven at 190°C or 175°C fan-assisted oven for 25-30 minutes (test with a skewer). Cool completely on a rack, ideally overnight, so the sponge cake can be easily cut in half the next day. Beat the cream with the cream stiffener and vanilla sugar until stiff peaks form. Mix the instant powder with the Baileys until smooth, and carefully fold into the cream. Take two Giotto bars and cut each ball in half. Drizzle the bottom layer with Baileys (amount to taste), spread with whipped cream, and arrange the halved Giotto balls on top. Place the other sponge cake half on top and spread the remaining Baileys cream over the entire cake. Pipe tufts of cream, either with Baileys cream or with whipped cream, onto the cake and decorate with the remaining Giotto balls. If you like, you can also press toasted almond flakes onto the edge of the cake.
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