Buttermilk Cake

Preheat oven to 180°C / 355°F and butter a pan. Mine is 10.5 x 15.5 inches and 1.5 inches deep (weird German measurements).

Beat eggs. Add 3 cups of sugar and the vanilla sugar and mix to combine, until it’s light and fluffy. Mix together the flour and baking powder and add in batches to the sugar mixture, alternating with the buttermilk.

Pour batter into the prepared pan. Mix together the almonds* with the remaining 1/2 cups sugar and sprinkle all over the top.

Bake for anywhere between 20 and 45 minutes, until a toothpick comes out clean.

While the cake is baking, pour heavy cream into a saucepan and add butter. Heat until the butter is melted, then leave it on low heat to keep warm. As soon as the cake comes out of the oven, pour the cream-butter-mixture all over the top. Let the cake cool and soak up the liquid completely.

*Instead of almonds, you can use hazelnuts or ground coconut or whatever you like. If you use ground coconut you’ll probably not need as much, so sprinkle as much as you want over the top, then the 1/2 cup sugar.

Bon appétit!