John Myers
Ingredients for 16 servings:
- 6 eggs
- 150 g sugar
- 150 g ground almonds
- 3 tbsp breadcrumbs
- 1 packet of baking powder
- 50 g chocolate rolls
- 750 g whipped cream
- 3 packs of cream stiffener
- 2 packets of vanilla sugar
- 8 tbsp coffee powder (iced coffee powder, e.g. iced coffee frappe)
- 1 tbsp almonds, flaked, roasted
- 1 tbsp powdered sugar
Instructions
Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes
Line a 26cm springform pan with paper and lightly grease. Separate the eggs. Beat the egg yolks with sugar until frothy, then mix the ground almonds, flour, breadcrumbs, and baking powder and stir in. Beat the egg whites until stiff and fold in 50g of chocolate sprinkles. Spread into the springform pan. Bake in the oven for 35-40 minutes (electric oven: 175°C; fan oven: 150°C, gas mark 2). Allow to cool. Cut a 1cm layer off the cake base and crumble it. Place a cake ring around the base. Whip the cream until stiff, adding the cream stabilizer, vanilla sugar, and finally the iced coffee powder. Pour the mixture into the base and sprinkle with the crumbles. Sprinkle with flaked almonds, dust with powdered sugar, and chill for about 2 hours.
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