Ice Coffee-Cream-Torte Name: Nathalie Alcantara Base: Fort Eustis Recipe: 6 eggs 3/4 cup sugar 150 grams oz. ground almonds 3 tablespoons plain breading 1 envelope baking powder 50 grams (REAL chocolate) chocolate sprinkles or ground semi-sweet chocolate 750 grams whipping cream 3 envelopes "whip-it" 2 envelopes vanilla sugar 80 grams cappuccino cooler powder 1 tablespoon almond slices (optional) approx. 1 tablespoon confectioners sugar Grease the inside of a 26 cm/10 inch springform. Set aside. Preheat oven to 350ºF. Separate the egg whites from the yolks. Whip the yolks and the sugar until fluffy. Combine ground almonds, breading and baking powder and stir into egg yolks. Whip egg whites until stiff peaks form and fold into the egg yolks mixture along with 50 grams of the chocolate sprinkles. Fill batter into prepared springform. Bake for 35 - 40 minutes. Let cool. Remove the ring from springform after cake has cooled. Clean and dry the ring as you will need it again. Slice 1 cm (approx. 2/5 inch) off of the top of the cake. Don't worry if this slice breaks. Take the sliced of piece of cake and crumble it into small crumbs. Set aside. Fasten the ring around the springform. Combine "whip it", cappuccino powder and vanilla sugar and drizzle into whipping cream while you whip the cream until stiff peaks form. Spread the cream evenly onto cake into the springform. Top with the cake crumbs. Chill the cake for at least 2 hours in the fridge or freeze until desired firmness has been reached or until needed. Before serving: In a dry pan (no grease or oil added) roast the almond slices. Sprinkle along with the chocolate sprinkles onto the cake and dust with confectioners sugar.