What you Need


The Cake

160 ml sugar

4 egg whites

200 grams almonds




The Cream

4 egg yolks

120 ml double cream

160 ml sugar

100 grams butter

What to do


Start with the Cake

  1. Whisk the egg whites stiff in a bowl. You should be able to turn the bowl up side down without the egg whites moving.
  2. Add the sugar and continue to whisk.
  3. ground the almonds and add to the mix
  4. But the oven on 170 degrees celsius.
  5. Use a icing bag or a large table spoons to shape small round cakes on a baking tray.
  6. This recipe should give you around 20 small round cakes
  7. Cook in the oven for 10-15 mins, until slightly brown on the edges

Continue with the creme

  1. Add the egg yolk, sugar, butter and creme in a pot.
  2. Put the pot on low heat and stir.
  3. The mix will get thicker when it get hot, get the mix to almost boiling point - should not boil.
  4. Put aside and let the creme cool down for 20-30 mins.

 

Put the cake together

  1. Take one of the cakes and add the cream on top
  2. take another cake and add this to the top of the first.
  3. Finish with more creme, so you get in total two cakes with creme in the middle and on the top.
  4. Decorate the cake with chocolate pieces, almonds or your sprinkle of choice.
  5. Enjoy!


Keen the cakes in the fridge, they are still good a week later.