Summary

Ingredients

• 125 g butter
• 150 grams sugar
• 250 g flour
• 1 packet vanilla sugar
• 1 egg (s)
• 125 ml milk
• 50 g cocoa powder
• 1 packet baking powder
• 1 organic lemon (s)

For the topping:

• 200 g whole milk couverture
• 200 g almonds, chopped

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Instructions

1. Preheat the oven to 175 ° C top / bottom heat.
2. Wash the lemon thoroughly and rub the peel.
3. Make an even dough from this and the other baking ingredients. Spread this on a baking sheet lined with baking paper. Bake the dough in the oven for about 25 minutes.
4. Then let the cake cool down.
5. Meanwhile, toast the almonds in a non-stick pan until golden brown.
6. When the cake has cooled down, cut it into pieces approx. 3 x 6 cm. Melt the couverture, pour over the pieces of cake and sprinkle with the roasted almonds.
7. Let the topping harden in a cool place.