John Myers
Contents
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Ingredients
- 2 tablespoon Chopped almonds
- 1 Egg
- 40 g Brown sugar
- 0,5 teaspoon Ground cinnamon
- 175 g Quark
- 1 tablespoon Ground almonds
- 1 tablespoon Custard powder
- 1 pinch Salt
- 10 g Butter
- Ground some cinnamon
- 1 tablespoon Brown sugar
- 25 g Ground almonds
- Powdered sugar
Instructions
- Toast the almonds in a pan without adding any fat. Let cool down.
- Separate egg. Mix egg yolks with sugar and cinnamon. Stir in the quark. Add the almonds and pudding powder and stir in. Beat egg whites with salt until stiff. Fold in the egg whites and half of the roasted almonds.
- Using the butter, cinnamon, sugar, almonds and the remaining roasted almonds, knead crumble.
- Brush small flower baking tins with butter. Divide the batter into the molds. Sprinkle the sprinkles on top. Bake in the oven at 175 degrees for about 20 minutes. Remove from oven and allow to cool.
- Carefully remove small cakes from the molds and place on dessert plates. Sprinkle with powdered sugar.
Nutrition
Serving: 100gCalories: 302kcalCarbohydrates: 26.5gProtein: 12.5gFat: 16.1g
