Iced coffee – cream – cake

Ingredients for 1 servings:

• 6 m.-sized eggs
• 150 g sugar
• 150 g almond(s), ground
• 3 tbsp breadcrumbs
• 1 packet of baking powder
• 50 g chocolate sprinkles
• 750 g whipped cream
• 3 packs of cream stiffener
• 2 packets of vanilla sugar
• 4 tbsp instant coffee powder (iced coffee powder)
• 1 tbsp chocolate sprinkles
• 1 tbsp almond flakes
• 1 tbsp powdered sugar

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Little effort and a lot of attention

Separate the eggs. Beat the egg yolks with sugar until creamy. Mix the almonds, breadcrumbs, and baking powder and stir in. Beat the egg whites until stiff and fold in the chocolate sprinkles. Bake at 175°C (electric oven, 150°C (fan oven, 150°C (gas mark 2)) for 35-40 minutes. Let cool. Cut a 1 cm thin layer off the cake base and crumble it. Place a cake ring around the cake base. Whip the cream until stiff, then drizzle in the cream stabilizer, vanilla sugar, and finally the iced coffee powder. Spread the cream on the cake base. Sprinkle with the crumbles and press them down lightly. Chill the cake for about 2 hours. Roast the almonds without fat and let cool. Decorate the cake with almonds, chocolate sprinkles, and powdered sugar. Extra tip: You can also use cappuccino powder instead of iced coffee. This cake is great for hot days if you freeze it briefly and then serve it. Or you can let it thaw only halfway after the “cold sleep.”