Almond caramel cake

Almond caramel cake with candied fruits
From Gaby Pfeffer

Sponge mixture:
200 g soft butter
100 g + 70 g sugar
6 eggs
1 pinch of salt
100 g candied fruits
200 g flour
100 g chopped almonds

Topping:
200 g almond flakes
60 g cream
70 g Muh Muhs
50 g butter
30 g sugar

Cut the candied fruits extremely finely.

Sponge mixture: Separate the eggs and beat the egg white with salt, before sprinkling in 70 g sugar.

Beat the butter with 100 g sugar and egg yolks until foamy, and until white tips start to form, and then fold in the chopped almonds and fruits. Gently fold in the whipped egg whites and the flour into the sponge mixture using a whisk.

Pre-heat the oven and place greaseproof paper onto the baking tray. Evenly spread the sponge mixture over the tray.

Topping: Heat all the ingredients in a small pot, and briefly bring to the boil, then fold in the almond flakes and distribute the topping over the sponge mixture.

Bake in the oven at 175 degrees for 20-25 minutes.

Allow to cool and enjoy with a delightful cup of coffee.