Tender creamy cake

Dough: 4 eggs  4 tbsp. hot water  150g sugar  1 packet of vanilla sugar (8g)  150g flour  1 tsp. baking powder  100g almond crumbs

Filling: 500 ml of 33% cream  1 packet of dry vanilla pudding (or Galetta dessert from Dr Oetker)

Cream: 300 ml of 33% cream  5 tbsp. sugar  1 packet of cream thickener

For decoration: almond flakes  grapes
 
Beat the eggs with water using a mixer for 1 min. Add sugar, vanilla sugar. In a separate bowl, mix the flour with baking powder, sift, and add almonds. While beating the egg mixture, gradually add the flour. Pour the dough into a greased mold (28cm). Immediately place in the oven. Bake for 30 min at 180°C. Remove the hot cake from the mold and let it cool. Whip the cream with the Galetta dessert (or vanilla pudding). Cut the cake into 3 layers and layer with cream.
Whip the chilled cream, add sugar mixed with cream thickener, and whip into a stiff foam. Spread the cream evenly on the sides and top. Decorate the cake with halved grapes and sprinkle the sides with almond flakes.