Cream almond butter cake (cup cake from the tray)

AUTHOR
Eunice Scott
DIFFICULTY
easy
RATING
3.9 12
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 24
  • 1 Cup (200 g) of whipped cream (empty cup 220 ml capacity)
  • 1 1/2 (285 g) Cup of sugar
  • 1 package Vanillin sugar
  • 1 pinch Salt
  • 3 Eggs (size M)
  • 1 1/2 (210 g) beaker flour
  • 1/2 package Baking Powder
  • 125 g Butter
  • 2 1/2 (200 g) Mug flaked almonds
  • baking paper

Directions

  1. 1

    Pour cream into a mixing bowl. Wash the cup and dry. Whip the cream with the whisks of the hand mixer until stiff. Fold in 1 cup of sugar, vanilla sugar, salt and eggs.

  2. 2

    Mix flour and baking powder and stir in briefly. Spread the dough on a baking tray (32 x 39 cm) lined with baking paper and pre-bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 15 minutes.

  3. 3

    For the icing, melt butter, add 1/2 cup of sugar and 6 tablespoons of water and mix well. Fold in flaked almonds. Spread the almond icing evenly on the pastry sheet and bake for another 10-15 minutes at the same temperature until golden brown.

  4. 4

    Remove and let it cool down. Serve with crème fraîche and plum jam.

Nutrition Facts

KCAL
200 kcal
CARBS
19 g
FATS
12 g
PROTEINS
4 g

Categories & Tags

Cakes & PastriesCakeBaking tip