John Myers
Ingredients for 1 servings:
- 4 eggs
- 250 g sugar
- 3 packets of vanilla sugar
- 100 g butter
- 150 g flour
- ½ tsp baking powder
- 1 can of pineapple or strawberries
- 1 pack of almonds, sliced
- 2 cups whipped cream
- 2 packs of cream stiffener
Instructions
Working time approx. 40 minutes; Total time approx. 40 minutes
Separate the four eggs. Beat the egg whites until stiff peaks form, then add 150g of sugar. Beat the egg yolks, 100g sugar, and one sachet of vanilla sugar until fluffy, then stir in 100g butter. Mix the flour with the baking powder and stir in (be careful, the batter will be a bit tough, but that’s okay). Grease a 28cm and a 26cm springform pan and spread half of the batter into each, then spread half of the beaten egg whites on each pan. Sprinkle the sliced almonds (also half each) over the top. Bake each layer at 170°C for about 25-30 minutes. Let cool. Drain the pineapple and cut into small pieces. Whip the cream with two sachets of vanilla sugar and cream stabilizer until stiff peaks form. Place the larger layer on a cake plate, spread half of the cream on top, then the pineapple, and finally the rest of the cream. Cut the smaller cake layer into slices and place on top (if you don’t pre-cut the layer, most of the filling will ooze out when you cut it). This cake is also delicious in summer with fresh strawberries.
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