Almond Caramel Cake

Ingredients

• 80 g sugar
• 2 tbsp butter
• 4 tbsp toasted almond flakes
• 2 egg yolks
• 40 g sugar
• 0.5 packet Baking powder
• 150 g gluten-free flour (Reformhaus)
• 1 packet vanilla sugar
• 200 ml low-fat milk
• 100 ml whipping cream
• 6 tbsp gluten-free flour
• 6 tbsp sugar
• 4 packets vanilla sugar

Instructions

1. 1.

   Whisk the egg yolks with the sugar until pale and frothy. Mix the baking powder with the flour, sift, add to the yolk mixture and pour in about 75-100 ml water. Stir everything into a smooth batter. Line a baking pan with parchment paper and spread the batter thinly. Bake in a preheated oven at 160°C for about 20-25 minutes.

2. 2.

   Remove from the oven, let cool, then cut into eight equal rectangles.

3. 3.

   For the cream whisk all ingredients together, pour into a pot and gently heat over low heat while stirring until it comes to a boil once. Let the cream cool slightly, spread on the rectangles. Meanwhile melt butter with sugar and 2 tbsp water in a small pot, allow to caramelize lightly, spread over the cooled cream and sprinkle with almonds, let cool and serve with coffee.