Nut cream cake

Ingredients for 1 servings:

• 6 eggs
• 200 g nuts, finely ground
• 170 g sugar
• 3 tbsp breadcrumbs (I only use them from the bakery)
• ½ pack of baking powder
• 800 ml sweet cream
• 1 tbsp sugar
• 2 packets of vanilla sugar
• 3 packs of cream stiffener
• Nuts, halved
• Chocolate decoration

Instructions

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

without flour

Beat the eggs and sugar until frothy. Mix the ground nuts, breadcrumbs, and baking powder by hand. Then slowly fold them into the egg mixture (food processor, lowest speed). Transfer to a springform pan (26cm or 28cm). I always line the pan with aluminum foil, so there’s no need to grease it and it’s easy to clean). Bake at 180°C for about 30 minutes. I always test the cake with a wooden skewer to see if it’s baked through. Whip the cream until stiff peaks form, reserving some for decoration. Then spread the whipped cream evenly over the cooled base. Finally, decorate with whipped cream puffs. I also use nut halves and chocolate flakes for decoration.