- 100 g sugar
- 5 × egg(s)
- 0.04 g salt
- 15 g flour
- 15 g cocoa powder
- 100 g almonds
- 2 × tonka beans
- 8 × paper or plastic cup
Finely grind the almonds and tonka beans and mix in with the other ingredients to form a smooth dough. Pass the mixture through the iSi Funnel & Sieve directly into a 0.5 l iSi Whipper. Screw on 1 iSi Cream Charger and shake vigorously.
Make a small incision on the bottom of the cups and fill them up to about a third with the mixture. Bake in the microwave at 900 watts for about 40-50 seconds.
Allow the cups to cool down, with the opening facing downwards, and leave the dough in the cups until it is served so that the cakes stay juicy.
Immediately before serving, remove the microwaved sponge cake from the cup rim with a knife. </ p>
For the almond sauce, mix the sour cream with almond flavour or amaretto and sugar syrup to taste. Carefully divide the tonka bean sponge cake and serve with the almond sauce.