Cream sugar, vanilla sugar, butter, egg yolks, salt and baking oil. Add almond kernels and mix.
Melt chocolate (in microwave or water bath) and stir in. Add alcohol.
Finally, fold in baking powder and beaten egg whites.
Pour into the greased springform pan and bake on the middle shelf. Baking heat: convection oven 150 °C (preheat stove) Baking time: 50 to 60 min.
Cool the base.
Whip cream with cream stiffener until very stiff and fold in chocolate sprinkles. Spread evenly on the base.
Garnish with the bark chocolate.
Place in the refrigerator.
Have fun with this fine cake!
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