| For one 25-cube-form | For one 12-slice-form |
| 6 medium eggs separated | 8 medium eggs separated |
| 140 g of sugar | 190 g of sugar |
| 180 g of flour | 240 g of flour |
| 30 g of firmly cracked nut | 40 g of firmly cracked nut |
Beat the egg whites with the granulated sugar until foamy but not too stiff. Mix the scraped vanilla seeds with the melted butter and egg yolks, and then gently add the mixture to the beaten egg whites. Lastly stir in the flour mixed with nuts. Fill the sponge cake batter void-free into the form that has been treated previously with the technical spray. Bake in a preheated oven at 160 °C for 25 to 30 minutes. Sprinkle the hot sponge cake with sugar or nuts, and then turn it over onto baking paper. The silicone form may be removed immediately. According to preferences, hot jam may be spread on the surface of the sponge cake, and the sides may be breaded with nuts.
Hint: Instead of using ground almond, you can also use ground walnut or hazelnut.
Recommended sauces: vanilla, caramel, chocolate