Iced coffee – cream – cake

Ingredients for 1 servings:

• 6 eggs
• 150 g sugar
• 150 g almond(s), ground
• 30 g breadcrumbs
• 1 packet of baking powder
• 50 g chocolate sprinkles
• 1 tbsp chocolate sprinkles
• 750 ml whipped cream or 1/2 l cream and 1 Quimiq
• 3 packs of cream stiffener
• 2 bags of instant coffee powder (Frappé from Nescafe)
• 1 tbsp almonds, sliced
• powdered sugar
• Fat for the mold

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Grease a 26 cm springform pan. Separate the eggs. Beat the egg yolks, sugar, and a little hot water with a hand mixer until creamy. Mix the almonds, breadcrumbs, and baking powder and stir in. Beat the egg whites until stiff peaks and fold in 50 g of chocolate sprinkles. Spread into the springform pan. Bake in a preheated oven (electric oven: 175°C, fan oven: 150°C) for 45 minutes and let cool. Cut a 1 cm thin layer off the cake base and crumble it. Place the springform pan or a cake ring around the cake base. Whip the cream for half a minute, then add the cream stabilizer, vanilla sugar, and finally, the iced coffee powder. Spread the iced coffee cream on the cake base. Sprinkle with the crumbs. Chill the cake for about 2 hours. Roast the almonds without fat and let cool. Decorate the cake with almonds, 1 tablespoon of chocolate sprinkles, and powdered sugar. Tip: Instead of iced coffee, you can also use cappuccino powder or Nesquik (for kids). This cake is also great for hot days if you freeze it briefly and then serve it. Or you can let it thaw only halfway after freezing.