1 cup of cream ( 250g recommended)
1 cup of sugar
2 cups of flour
3 eggs
1 baking powder
Simply put everything into a bowl and use the mixer to form a sleek soft dough.
Pour it onto a big baking tray,
spread it out flatly. Bake it at 200 degress (Celsius) at the
middle bar for about 10 min. (goldbrown).
Meanwhile prepare the topping:
150 g butter (125 g would also be enough)
1 cup of sugar (fill only up to 3/4)
3 tablespoonfuls milk (or evaporated milk)
1 dash of rum, perhaps 1 vanille sugar
200 g almond splinters
Slowly melt the butter in a pot, add the almond splinters, then everything else.
It needs to get well heated (stirring necessary!). Apply it to the
hot cake evenly. Bake it another 10 min at
200 degrees (or at 175 degrees and (if necessary) another 3 min
at 200 degrees).