Almond Cake

For the almond cake, grease and flour a springform pan, preheat oven to 180 °C. Separate the eggs, beat the egg whites until stiff. Beat egg yolks and 3 tablespoons hot water until foamy.

Slowly add sugar and continue beating until a foamy mass is formed. Mix flour, pinch of salt, ground almonds and vanilla sugar and gently stir into the egg/sugar foam alternately with the beaten egg whites.

Pour into the springform pan and bake at 180 °C for 30 minutes. Open and remove the ring and let the cake base cool. In the meantime, prepare pudding according to directions, but with 440 ml milk and not 500 ml.

Cream soft butter and then mix cooled pudding with butter. Turn the cake base over and cut it in half. Spread half of the cream on the bottom and place the 2nd bottom part on top.

Spread the remaining cream on top of the cake. Toast chopped almonds (or flaked almonds) in a pan, let cool and then sprinkle over the cake.

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