Cut the avocado in half, remove the core. Remove the flesh from the skin and puree. Mix crème fraîche, lemon juice and avocado. Mix fat, salt, vanilla sugar and sugar with the whisk of the hand mixer until creamy. Stir in the eggs one after the other. Mix flour, baking powder and almonds and stir in. Add avocado cream fraiche and stir in.
Pour the dough into a well greased, flour-spread ring cake tin (2.5 litres capacity) and bake in a preheated oven (electric range: 175 °C/ gas: level 2) for 55-65 minutes. Remove from the oven, place on a rack and allow to cool in the mould for about 20 minutes. Then turn out of the mould and let it cool down. For the icing, stir icing sugar, egg white and lemon juice with the whisk of the hand mixer until smooth. Spread the icing over the cake and let it dry. Serve dusted with icing sugar as desired. Results in approx. 22 pieces