Roasted almond cake according to Werner's idea

Ingredients for 1 servings:

• 180 g sugar
• 6 eggs
• 100 g flour
• 50 g starch flour
• 2 tsp baking powder
• 900 ml cream
• 4 tbsp jam or marmalade of your choice
• 200 g sugar
• 1 bag of vanilla sugar
• 100 ml water
• 200 g almonds
• 1 pinch of cinnamon
• butter

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 40 minutes

For the cake base, separate the eggs, beat the egg whites until stiff, then beat the egg yolks and sugar until frothy. Sift the flour, starch and baking powder over the egg whites and fold in. Transfer to a greased springform pan and bake at 180°C for 35-40 minutes, depending on your oven. For the roasted almonds, lightly butter a baking tray. Bring the cinnamon, sugar, vanilla sugar and water to a boil, add the almonds and cook, stirring until the liquid has evaporated and the sugar is dry again. Continue stirring until the sugar caramelizes and covers the almonds with a shiny layer. Spread the almonds on the baking tray and allow to cool. Whip the cream until stiff, heat the jam/marmalade, and chop the roasted almonds in a food processor. Cut the cake base in half crosswise. Spread the bottom half with the jam, then spread a layer of crushed almonds and a layer of cream on top. Place the second half of the base on top and cover the cake with the remaining cream. If desired, use the remaining almonds as a garnish.