John Myers
Ingredients for 1 servings:
- 6 egg yolks
- 150 g sugar
- 150 g almond(s) (ground)
- 3 tbsp breadcrumbs
- ¾ pack of baking powder
- 50 g chocolate sprinkles
- 6 egg whites
- 600 g cream
- 3 packs of cream stiffener
- 2 packets of vanilla sugar
- 2 bags of coffee powder, iced coffee (approx. 50g)
- 1 tbsp almond flakes
- 1 tbsp chocolate sprinkles
- ½ tbsp powdered sugar
Instructions
Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours
For the base: Beat egg yolks and sugar until fluffy, stir in the almonds, breadcrumbs, baking powder, and chocolate sprinkles. Beat the egg whites until stiff and carefully fold in. Pour the batter into a greased springform pan and bake in a preheated oven at 180 degrees Celsius for about 30-40 minutes. Let the base cool, then cut off a thin 1cm layer. Crumble this layer and set aside. For the cream: Beat the cream and vanilla sugar until stiff, adding the cream stabilizer. When the cream is firm, add the iced coffee powder. Place a cake ring around the base and spread the cream mixture on top. Toast the flaked almonds in a pan without any fat, then let cool. Spread the cooled flaked almonds, powdered sugar, chocolate sprinkles, and crumbs from the base over the cream mixture. Press down lightly. Refrigerate for about 1 hour.
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