Summary

Ingredients

• 225 g butter
• 250 grams sugar
• 1 packet vanilla sugar
• 5 egg (s) 4 servings powdered egg substitutes
• 450 g flour
• 1 packet baking powder
• 50 g almond (s), round
• liters ⅛ milk (3.5% fat)
• 3 tablespoon cocoa powder
• 2 tablespoon sugar
• 1 pinch cinnamon
• 4 tablespoon milk (3.5% fat)
• Icing sugar for dusting
• Fat for the shape
• Breadcrumbs for the mold

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Instructions

1. Mix 225 g butter, 250 g sugar and vanilla sugar until frothy, adding the eggs one at a time. Sift the flour with the baking powder and mix with the almonds, stir into the buttercream, spoon by spoon. Then gradually add a good 1/8 l milk.
2. Pour 2/3 of the dough into a greased bowl sprinkled with breadcrumbs. Mix the remaining dough with cocoa, 2 tablespoons sugar, cinnamon and 4 tablespoons milk. Place on the light cake batter and fold in gently with a fork. Bake in the preheated oven at 175 ° C on the middle rack for 50 - 60 minutes.
3. Due to an egg intolerance, I had to banish the eggs from the refrigerator. A juicy treat with eggs! With egg substitute powder, I use a little more milk (3 - 4 tablespoons more each time). It also becomes very juicy!
4. After the cake has cooled down, dust with powdered sugar (I take the cake out of the oven after 50 minutes). Baked in a muffin pan, just the thing for celebrations and children`s birthdays.