For the base, coarsely grind the almonds. Separate the eggs. Beat the egg yolks, sugar and vanillin sugar with the whisks of the hand mixer to a frothy mass. Mix almonds, flour, baking powder and lemon peel and fold into the dough. Beat egg white and lemon juice until stiff.
Fold loosely into the dough in portions. Pour into a greased and lightly floured springform pan (26 cm Ø). Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 40 minutes. Remove from the baking tin and let it cool down. For the cream, stir mascarpone, vanilla pulp, icing sugar and liqueur until smooth. Whip cream until stiff and fold in. Spread the cream on the cake base and chill for about 1 hour. To decorate, chop the chocolate coating and melt in a hot water bath. Spread thinly on a marble board or baking tray and put in a cool place. When the couverture is firm, it is best to remove chocolate rolls with a spatula.
Whip cream until stiff and fold in. Spread the cream on the cake base and chill for about 1 hour. To decorate, chop the chocolate coating and melt in a hot water bath. Spread thinly on a marble board or baking tray and put in a cool place. When the couverture is firm, it is best to remove chocolate rolls with a spatula. Roast the flaked almonds in a pan without fat until golden brown. Serve the cake sprinkled with chocolate rolls, flaked almonds and cocoa
waiting time approx. 1 3/4 hours