Ice cream parlor cake

Ingredients for 1 servings:

• 6 eggs
• 150 g sugar
• 150 g ground almonds
• 3 tbsp breadcrumbs
• 1 packet of baking powder
• 750 g cream
• 50 g chocolate sprinkles and 1 tbsp extra
• 3 packs of cream stiffener
• 2 packets of vanilla sugar
• 8 tbsp drink powder, (iced coffee powder, Nescafé frappe)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Beat the egg yolks with the sugar until frothy, gradually stirring in the almonds and baking powder. Beat the egg whites until stiff and fold in along with 50g of the chocolate sprinkles. Pour the batter into a cake pan, bake in a preheated oven at 180°C for 30-40 minutes, then let cool. Cut a 1cm thick layer off the cooled cake base and crumble it. Whip the cream until stiff, sifting in the cream stabilizer and vanilla sugar. Stir in the ice cream powder. Spread the cream in a dome shape over the cake base. Cover with the cake crumbs and garnish with chocolate sprinkles and powdered sugar. Refrigerate the cake for at least 2 hours before serving.