Iced coffee – cream – cake

Ingredients for 1 servings:

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

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Total time approx. 4 hours

Grease a 26cm springform pan. Separate the eggs. Beat the egg yolks and sugar with a hand mixer (whisk) until creamy. Mix the almonds, breadcrumbs, and baking powder and stir into the egg yolk mixture. Beat the egg whites until stiff peaks and fold in 50g of the chocolate sprinkles. Spread the batter into the springform pan and bake in a preheated oven (electric oven: 175°C/fan oven: 150°C) for 35-40 minutes. Let cool. Cut a 1cm-thick layer of cake base and crumble it. Place a cake ring (or the side of the springform pan) around the cake base. Whip the cream until stiff peaks form, then drizzle in the cream stabilizer, vanilla sugar, and finally the iced coffee powder. Spread the iced coffee cream over the cake base. Sprinkle the cake with the crumbs and chill for about 2 hours. Toast the almond flakes in a dry pan, remove from the pan, and let them cool completely. Decorate the cake with almond flakes, 1 tablespoon of chocolate sprinkles, and powdered sugar. Tip: Sweetened cappuccino powder (instant) can be used instead of iced coffee powder.