How to make
Beat the eggs and sugar with a mixer until foamy. Add the butter, flour, vanilla, cream and baking powder, mix.
Pour the prepared mixture into a greased springform pan. Bake in an oven preheated to 320°F (160°C) for 25 minutes.
For the topping, put the butter, honey and sugar in a saucepan and stir until melted over a low heat. Add the almonds and let it cool slightly.
Remove the sponge cake layer from the oven and pour the honey-almond mixture over it, spreading it evenly.
Place it in the oven again, bake for another 20 minutes. Remove it from the oven and let the sponge cake layer cool.
Take the cooled sponge cake from the tin and cut it in half so that you get two sponge cake layers.
To make the cake cream, first, beat the egg yolks with the sugar, put them in a water bath and mix. Gradually add the milk with the starch dissolved in it and mix until the egg cream thickens. The second action can now be done directly on the stove.
Flavor with vanilla and let the pudding cool. Cover with cling film.
To finish the cream, finally, after it has completely cooled, mix it until smooth with the beaten cream.
Return one sponge cake layer back into the mold and pour the cream on top. Place the second sponge cake layer on top of the cream without distorting its shape.
Put the almond cake in the fridge to rest for at least 2-3 hours. Then take it out of the mold and serve it. Enjoy your meal.
The Almond Cake with Cream is ready.
