A great cake recipe for any occasion:
For the almond base, beat the eggs, sugar and vanilla sugar until the sugar is completely dissolved and a whitish thick cream forms. Mix flour and baking powder and fold in briefly together with the ground almond kernels. Preheat the oven to 150 degrees (convection oven). Fill the base into a cake springform pan (28 cm ø) and bake for approx. 15 min.
Cook and bake the other two sponge cakes in the same way (in the convection oven all three can be baked at the same time, in the top and bottom heat at 175 °C only in order).
After baking, remove the cookies from the pan and cool on a cooling rack.
For the filling, whip the whipped cream with cream stiffener until stiff and stir the sour cream or crème fraiche with the sugar until smooth. Now place the almond base on a cake plate and stretch a flexible springform pan rim around it.
Fold the sour cream mixture into the whipped cream, spread half of the sour cream on the almond base form and smooth the surface. Place the chocolate base on top and drizzle with the amaretto. Spread this base with the remaining sour cream and place the hazelnut base on top. Leave the cake to cool for
120 minutes and dust with dark cocoa powder before serving. Decorate with dots of cream as desired.
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