Mummon Almond Cake

Ingredients:

1 dl Mummon instant mashed potato powder
100 g butter
1½ dl sugar
2 eggs
2 dl wheat flour (or gluten-free flour)
1½ tsp baking powder
1 dl almond flour
1½ dl cream
grated peel of ½ lemon

Chocolate topping:

1 dl whipping cream
120 g chocolate
about 50 g white chocolate

Preparation:

Cream the soft butter and sugar. Add the eggs one at a time, beating. Mix the dry ingredients together.
Add them to the batter alternately with the cream.
Add lemon zest. Pour the batter into a long-shaped greased and floured pan and bake at 180 degrees for about 50 min.

Pour the cream into a heavy-bottomed saucepan, Heat and let it boil over low heat for a few minutes, stirring constantly.
Remove from the stove and add the chocolate in pieces to the hot cream. Let the chocolate melt and stir until smooth. Pour the chocolate glaze over the cake.
Let the glaze cool and set for a little while. Melt the white chocolate in a water bath.
Put the melted chocolate into a piping or plastic bag and let it cool for a moment.
Cut a hole in the corner of the bag and pipe the white chocolate over the cake.
Let the glaze cool and firm up in a cool place before serving.