Summary

Ingredients

• 100 g butter
• 320 grams sugar
• 4 large egg (s)
• 60 ml milk
• 150 g flour, smooth
• 1 teaspoon Baking powder
• 150 g almond (s), sliced

For the cream:

• 500 ml whipped cream
• 40 g powdered suar
• 3 packs vanilla sugar
• 2 packs cream stabilizer
• 2 cups yogurt, 180g each (coffee yogurt)
• Icing sugar for dusting

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Instructions

1. Mix the room temperature butter with 120 g sugar for about 5 minutes until frothy. Separate the eggs, stir the yolks one by one into the foam mixture, then slowly stir in the milk. Sift the flour with baking powder, fold in and spread the dough on a baking sheet lined with baking paper. Beat the egg white to stiff snow, gradually pour in 200 g of sugar and continue to beat the egg whites vigorously, then spread the snow on the dough, sprinkle with flaked almonds and place the cake in the preheated oven on the middle rack at 170 ° for about 20 minutes to bake.
2. Allow to cool completely on the baking sheet, then remove from the sheet, peel off the paper and cut the cake into two equal parts.
3. Beat the whipped cream with icing sugar, vanilla sugar and cream stiffener until stiff. Gradually mix in the yoghurt and refrigerate the cream for about 30 minutes.
4. Place one half of the cake on a cake plate, apply the cream on top and cover with the second half of the cake.
5. It is best to let the cake soak in the refrigerator overnight. Dust with powdered sugar and cut into slices.