Separate the eggs, beat the egg whites until firm. Beat butter, sugar and vanilla sugar until creamy. Gradually beat in the 6 egg yolks, 1 tbsp. flour and the almond kernels (or nuts). Cut up ribs and moisten with 1 cup of strong coffee. Beat Schrippen until smooth. Fold Schrippen into yolk mixture, finally fold in baking powder and snow. Grease a cake pan with butter and sprinkle with breadcrumbs. Pour in the mixture and cook in a hot oven in a bain-marie for 70 minutes. For the coffee cream, whip all ingredients in a snow kettle over steam until creamy. Arrange the coffee pudding with the coffee cream on plates.
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