My cappuccino cake

Ingredients for 1 servings:

• 6 eggs
• 100 g sugar
• 200 g ground almonds
• 2 tbsp flour
• 1 tsp baking powder
• 50 g chocolate, bitter, grated
• 750 ml cream
• 50 g instant coffee powder (cappuccino powder), unsweetened
• 2 tbsp sugar
• 3 points cream stiffener
• 75 g chocolate (vanilla yogurt chocolate)

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

quick to make and super tasty

For the base, beat the eggs with the sugar for at least five minutes until creamy. Mix the almonds, flour, baking powder, and chocolate and whisk into the egg mixture. Pour the batter into a 28 cm diameter springform pan lined with baking paper and bake at 160°C for about 40 minutes. Remove from the pan and let cool. Whip the cream with the sugar, cream stiffener, and cappuccino powder until stiff peaks form. Place a cake ring around the cake and spread 3/4 of the cream mixture on top. Dot the remaining cream around the edge with dots of the cream. Use a vegetable peeler to shave the chocolate into thin strips and place them in the center of the cake.