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Snowstorm cake

updated

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Ingredients for 1 servings:

  • 150 g sugar
  • 3 eggs
  • 200 g almonds, ground
  • 1 pinch of baking powder
  • 3 cups of cream
  • 2 bags of cream stiffener
  • 1 bar of milk chocolate
  • Fat for the mold

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

gluten-free

Whisk the eggs and sugar until frothy, mix the ground almonds with the baking powder, and add to the egg mixture. Pour the batter into a well-greased springform pan and bake in a preheated oven at 180°C (convection oven) for 20 minutes. Test with a skewer if it’s cooked through. Let the base cool and then remove from the pan. Once the base has cooled completely, whip the cream with the cream stiffener until stiff and spread over the cake base. Melt the chocolate in a double boiler, pour it over the cream in a thin stream, and then gently stir in with a fork.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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