White chocolate layer cake

Ingredients for 1 servings:

• 7 eggs
• 7 egg yolks
• Salt
• 180 g sugar
• 210 g powdered sugar
• 110 g flour
• 100 g almond flakes
• 100 g chocolate, white
• 3 tbsp milk
• 1 packet of vanilla sugar
• 210 g butter, soft
• 350 g whipped cream

Instructions

Working time approx. 50 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour; Total time approx. 3 hours 50 minutes

Line a springform pan with baking paper. Separate the eggs. Beat the egg whites in 2 batches with a pinch of salt each until stiff peaks form and chill. Beat the 7 egg yolks and sugar with a hand mixer for about 15 minutes until creamy, until the mixture is almost white. Fold in the flour. Immediately whisk the beaten egg whites in batches into the stiff peaks. Spread 1/6 (about 4 tbsp) of the mixture into the springform pan. Bake in the oven at 175°C for 10-12 minutes. Let cool. Use the remaining mixture to make 5 more layers, one after the other. Meanwhile, toast the flaked almonds in a dry pan until golden brown. Remove from the oven and let cool. Beat the 6 egg yolks and powdered sugar with a hand mixer for about 8 minutes until creamy. Cover and set aside. Break the chocolate into pieces. Briefly melt it with the milk and vanilla sugar in the microwave on the lowest setting. Gradually stir in the butter flakes. Let cool for about 5 minutes so the chocolate and egg yolk mixtures are at the same temperature. Then gradually stir the chocolate mixture into the egg yolk mixture. Spread 1/5 (about 4 tbsp) of the cream on one cake layer. Place the second layer on top and spread the cream on top. Continue until 5 layers have been covered. Place the last layer on top as a lid. Chill the cake for about 2 hours. Whip the cream until stiff peaks form. Spread it loosely over the cake. Decorate the edges with flaked almonds. Cut into 16 pieces.