A great cake recipe for any occasion:
Beat the egg yolks, half the sugar, vanilla sugar and flavoring until creamy. Mix the chocolate, almond kernels, flour and baking powder and fold in. Beat the egg whites until stiff (cut test), add the remaining sugar by the tablespoonful and stir the beaten egg whites into the egg yolk mixture.
Fill the dough into a greased, floured wreath form of about 24 cm ø and spread it smoothly.
Bake in the lower half of the oven at 170-180 °C (hot air 155-165 °C , gas 3) for about 50 minutes. Turn the wreath out onto a cooling rack to cool.
For the syrup, put all the ingredients in a small pan and bring to the boil, stirring. Remove from heat, take out cinnamon stalks and cloves.
Sprinkle the cooled wreath with powdered sugar and pour the hot or cold syrup over it before serving.
Tip: After baking, leave the cake in the mold for about 10 minutes, then remove it from the mold with a kitchen knife and turn it out.
Preparation time: 1 hour 45 min
Difficulty: normal
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