A cake recipe for all foodies:
Cut two squares (about 30 x 30 cm) from parchment paper, brush with butter and sprinkle with flour. Preheat oven to 200 degrees. Beat egg whites with granulated sugar until creamy. Fold in almond kernels. Place a piece of baking paper on the baking tray, place a ring mold on top, pour in half of the quantity and spread smoothly. Bake in a heated oven (middle shelf) for about 15 minutes until light brown.
Remove the cake from the oven, take off the paper and cool. Bake a second cake base with the remaining amount.
Spread a thin layer of oil or butter on the baking tray. Stir in half of the granulated sugar until golden. Remove the caramel from the fire, stir in the almond kernels and pour onto the baking tray. Allow almond brittle to cool (about 15 min), then chop into small pieces.
Cream butter with yolks and remaining sugar. Bring cream to boil and pour into yolk mixture while stirring continuously.
Pour the egg cream into the cooking vessel and stir on low heat until the mixture has a creamy consistency. Pour cream into a suitable bowl and cool. Stir in almond brittle.
Spread one cake layer with half of the cream, place second layer on top, spread with remaining cream and sprinkle with flaked almonds. Put the cake in the refrigerator for about 1 hour.
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