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Mug cake à la Mama

updated

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Ingredients for 1 servings:

  • 1 cup of cream, use the cream cup as a measure
  • 1 cup sugar
  • 1 tbsp vanilla sugar
  • 4 eggs
  • 2 cups flour
  • 1 packet of baking powder
  • 125 g butter
  • 1 cup sugar
  • 4 tbsp milk
  • 200 g desiccated coconut or almond slivers

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Whisk the cream a little, then beat in the vanilla sugar and sugar. Beat in the eggs, one at a time. Gradually fold in the flour and baking powder. Continue beating vigorously so that all the ingredients are well blended and there are no lumps. Spread the batter on a baking sheet and bake at 200°C for about 10 minutes. For the topping, heat the butter, sugar, and milk and stir until the sugar is completely dissolved. Then fold in the coconut flakes or almond slivers and spread the cream over the still-warm base. Bake in the oven at 200°C for another 10 minutes until golden brown. The cake is also ideal for freezing.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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