Kerwa cake

Ingredients for 1 servings:

• 250 g butter
• 250 g sugar
• 1 packet of vanilla sugar
• 4 large eggs
• 300 g ground almonds
• 250 g flour, type 405
• 1 packet of baking powder
• 1 pinch of salt
• 200 g powdered sugar
• 1 packet of vanilla sugar
• 100 ml water
• 200 g almonds, whole or sliced ​​if you don’t like them too crunchy
• e.g. cake icing or powdered sugar

Instructions

Working time approx. 40 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours

Church fair cake with roasted almonds

Burnt almonds: Bring the powdered sugar, vanilla sugar, and water to a boil in a non-stick saucepan. When the liquid turns clear, add the almonds and continue to simmer, stirring constantly. Even if the sugar becomes crumbly again, continue stirring until the sugar melts and the almonds begin to shine thanks to the liquid caramelized sugar. Once everything is coated, place the almonds on a sheet of baking paper, spread them out a little, and let them cool. Once the almonds have cooled, wrap the baking paper around the almonds. If necessary, place another sheet of baking paper on top and gently tap it with a rolling pin to separate the almonds. Then set a few almonds aside for decoration. Dough: In a bowl with a mixer, mix the sugar, vanilla sugar, and softened butter. Beat in each egg one at a time. Add the ground almonds and mix well. Mix the baking powder and flour together and stir in. The batter is properly mixed when it forms large holes when stirred and no longer collapses. Fold in the almonds and pour the batter into a bundt cake pan, ring pan, loaf pan, etc. and bake at 175°C (top/bottom heat) for about 60 minutes on the middle rack. Test with a skewer; if no batter sticks, the cake is done. Let the cake cool for about 20 minutes and then turn it out of the pan. You can now glaze the Kerwa cake (church fair cake) and decorate it with the reserved almonds. For a more classic look, you can simply dust the cake with powdered sugar.