title
Almond Cake
notes
This is a wonderful recipe from my mother in law.
yield
cat
Cakes
contributor
Doris Steets
origin
Germany
ingredients
Cake:

2`1/2 dl panna cucina (cooking cream) 1 cup 175 g sugar (`3/4 cup and 2 T) 1 sachet vanilla sugar (8 grams or 1`1/2 t) 3 eggs a few drops bitter almond flavouring or a grated lemon peel 300 g flour (2 and 1/3 cups) 1 sachet of baking powder (12 grams or 2`1/4 t)

Topping: 125 g butter 125 g sugar (2/3 cup) 1 sachet vanilla sugar (8 grams or 1`1/2 t) 3 tablespoons panna cuccina 3 tablespoons rum if desired 100g thinly sliced almonds (`3/4 cup)

instructions
Mix panna cuccina, sugar, vanilla sugar, eggs and flavouring together.

Add flour and baking powder. Spread on a baking tray covered with non-stick baking paper. Bake at 200 Celsius for about 10 minutes.

In the meantime make the topping: Put butter, sugar, vanilla sugar, panna cuccina and rum in a pan. Warm these slowly. Add sliced almonds. Put the topping on the half baked cake. Bake for about another 10 minutes until golden brown. Cut into pieces and enjoy.