Iced coffee – cream cake

Ingredients for 1 servings:

• 6 eggs
• 150 g sugar
• 150 g ground almonds
• 3 tbsp breadcrumbs
• 1 tbsp baking powder
• 50 g chocolate sprinkles
• 750 g whipped cream
• 3 packs of cream stiffener
• 2 packets of vanilla sugar
• 2 bags of coffee powder (iced coffee powder), 40 g each
• 1 tbsp almond flakes
• 1 tbsp powdered sugar
• 1 tbsp chocolate sprinkles

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 40 minutes; Total time approx. 3 hours 20 minutes

Separate the eggs. Beat the egg yolks with sugar until creamy, then mix the ground almonds, breadcrumbs, and baking powder and stir in. Beat the egg whites until stiff and fold in along with the chocolate sprinkles. Spread into a greased springform pan. Bake in a preheated oven at 175°C for 35-40 minutes. Whip the cream until stiff, then drizzle in the cream stabilizer and vanilla sugar, followed by the iced coffee powder (80g). Spread the cream onto the cooled cake base and chill for two hours. Roast the almonds without fat and let cool. Decorate the cake with almonds, 1 tbsp of chocolate sprinkles, and powdered sugar.