Italian almond cake

Ingredients for 1 servings:

• 4 eggs
• 100 g almonds, peeled, chopped
• 100 g sugar
• 50 g vanilla sugar
• 50 g flour
• 1 tsp baking powder
• some lemon juice
• Fat, for the shape
• Flour , for the shape
• 50 g almonds, peeled, chopped
• 150 g powdered sugar
• 2 tbsp lemon juice, or almond liqueur

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

Almond cake

Preheat the oven to 175°C. Batter: Separate the eggs. Whisk the egg yolks with the sugar and vanilla sugar until fluffy. Add 100g of almonds, flour, and baking powder. Add a dash of lemon juice and mix well. Beat the egg whites with a dash of lemon juice until stiff. Fold in portions into the egg yolk mixture, do not overmix. Grease a 28cm springform pan with butter and lightly flour. Pour in the batter and smooth it out. Bake in the preheated oven for about 40 minutes. Then remove from the pan and let cool on a wire rack. Glaze: Lightly toast the almonds in a dry pan. Mix the powdered sugar with 2 tablespoons of lemon juice or 2 tablespoons of almond liqueur. Pour the glaze onto the cold cake and scatter the toasted almonds over the fresh glaze.