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Stacciatella – cake à la Andi

updated

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Ingredients for 1 servings:

  • 4 eggs
  • 3 tbsp water, warm
  • 200 g sugar
  • 1 tbsp powdered sugar
  • 200 g flour
  • 1 tsp baking powder
  • 50 g almond flakes
  • 1 bottle of cream (500 ml)
  • 1 pack of Dr. Oetker Paradise Cream (Stacciatella flavor)
  • 2 tbsp, crushed cocoa powder, unsweetened
  • 1 tbsp chocolate sprinkles
  • bottle of rum flavoring

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

a quick cake (my own creation)

Whisk the eggs and water until frothy. Add the sugar and powdered sugar and beat for another 6-7 minutes. Stir in the flour and cocoa powder with the baking powder and pour into a 28cm baking pan. Sprinkle with almonds and bake at 175°C on the bottom rack for about 30 minutes. Once cooled, slice in half. Whisk the cream and the paradise cream with about half a bottle of rum flavoring and the chocolate sprinkles for about 3 minutes and spread over the base. Cover and refrigerate.

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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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Stacciatella – cake à la Andi