John Myers
Ingredients for 12 servings:
- 3 eggs
- 175 g sugar
- 125 g nuts, ground
- 50 g chocolate block, grated
- 1 tbsp flour
- 1 tsp baking powder
- 2 cups of cream
- 2 packs of cream stiffener
- 4 packets of vanilla sugar
- 1 tbsp, heaped coffee, instant
- 100 g almond flakes
- 1 tbsp sugar, optional
- e.g. butter
- e.g. breadcrumbs
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes
Beat the eggs until frothy, then stir in the sugar, flour, baking powder, nuts, and chocolate. Grease a 26cm springform pan with butter and dust with breadcrumbs. Pour in the batter and bake in a preheated oven at 175°C (convection oven) for about 30 minutes. Carefully remove the cake base from the pan and let it cool. Whip the cream with the cream stiffener and vanilla sugar until stiff. Dissolve instant coffee (amount to taste) in a little water and whisk into the cream. Spread the cream on the cake base. Toast the sliced almonds with about 1 tablespoon of sugar and a little butter, then spread it on top of the cream while still hot. Chill the cake while it’s still cold.
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