Perhaps your new favorite bean dish:
Beat light butter and sugar until creamy. Add eggs and continue to beat. Add flour, sifted cocoa, ground almond kernels, coffee. In the sour whipped cream, melt the baking soda and stir the whole to a dough. Spread a baking sheet with parchment paper, fold a high edge on the open side. Brush the dough, bake for 10- 15 min. at high temperature. Turn out hot, remove the paper. Cool.
Cover with the following icing: Sift confectioners’ sugar and cocoa, stir through heated liquid coconut oil. Fold in hot milk, brandy and rum flavoring. Spread the glossy, thick mixture evenly over the cake until set. For the garnish, stir the sifted confectioners’ sugar with hot water to make a thick frosting, fill into a piping bag and using the smallest nozzle, pipe Qürstreifen onto the cake about 2 cm apart. Then quickly run the back of a knife lengthwise, from front to back and vice versa.
Baking time: 10-15 min. Temperature: 250 °C
An old, good recipe! Loose, sweet and moist, the praline cake is a little bit very fine.