Beat the eggs with sugar until frothy, add butter. Stir in bitter almond oil. Add flour, ground almonds and baking powder and mix. Place the dough either in muffin molds or on a small baking tray and bake in the middle of the hot oven for approx. 15 minutes.
Heat the butter, sugar and cream for approx. 1 minute over medium heat. Add the almond sticks and simmer for 1-2 minutes until the mixture is no longer liquid. Take the cake out of the oven after 15 minutes, spread the topping on it and bake the cake again for 10 minutes until the almond mixture is nice and brown. Let the cake stand in the tin for about 10 minutes and let it cool down.
A quick, delicious cake for in between meals or with coffee.
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