Moist almond sheet cake

Ingredients for 6 servings:

• 1 cup of cream
• 3 eggs
• 200 g sugar
• 1 sachet of vanilla sugar
• ½ sachet of baking powder
• 300 g flour
• 125 g butter
• 200 g sugar
• 6 tbsp milk
• 200 g almonds, chopped

Instructions

Working time approx. 15 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

on the table in 45 minutes

Preheat the oven to 200°C (top/bottom heat) and line a baking tray with baking paper. For the pastry: Mix the cream, eggs, 200g sugar, vanilla sugar and baking powder with the flour to form a batter. Place on a baking tray lined with baking paper and bake at 200°C for 10-12 minutes, until the batter is still soft but lightly browned. For the topping: While the pastry is baking, melt the butter in a saucepan and gradually stir in 200g sugar, the milk and the chopped almonds over medium heat until the mixture remains light yellow but is slightly caramelized. Finally, spread the topping evenly over the pre-baked pastry with a spoon or spatula and bake in the oven for a further 10 minutes, until the topping is golden yellow. Then remove the tray from the oven and let the cake rest for about 15 minutes before cutting and serving.