Ingredients:
It was
⅔ cup of sugar; ½ cup almond flour; ½ teaspoon baking powder; ¼ teaspoon salt; 2 large eggs; 1 tablet of softened butter; 227g of almond paste cut into small pieces; ½ teaspoon vanilla extract; raspberry sauce; fresh blackberries, sliced plums or cherries.
raspberry sauce
1 package (340g) frozen unsweetened raspberries (thawed); ¼ cup of sugar; 2 teaspoons of fresh lemon juice.
Preparation mode:
It was
Preheat the oven to 180°C. Line the bottom of a 23cm round cake tin with baking paper and grease the paper and the sides of the tin with butter. Reserve. In a medium bowl, whisk together the sugar, almond flour, baking powder and salt. Stir well and book.
Place the egg whites in a large bowl and beat on high speed with an electric mixer until fluffy. Transfer to a medium bowl and set aside. Place the butter in the same large mixing bowl and beat on medium-high speed with an electric hand mixer until fluffy. Add the almond paste little by little, beating well after each addition, until the mixture is smooth.
Reduce speed to medium and gradually add sugar to mixture. Add the yolks and beat until you get a smooth dough. Add vanilla extract and mix well.
Gently fold in the egg whites in three additions, stirring until there are no more white streaks;
Place the dough in the prepared form, smoothing the surface. Bake for 25 to 30 minutes or until the top of the cake is lightly browned.
Let the cake cool in the pan for 5 minutes. Run a knife around the edge of the cake, remove the cake from the tin, discarding the parchment paper, and cool completely on a cooling rack.
Serve the cake with raspberry sauce and fresh fruit, sliced plums or cherries. The cake can be stored at room temperature for up to 2 days.
raspberry sauce
Combine all ingredients in a food processor or blender to make a puree. Press the mixture through a fine wire mesh sieve, discarding the solids. Cover and refrigerate. Yields 1 cup.
Ingredients:
It was
⅔ cup of sugar; ½ cup almond flour; ½ teaspoon baking powder; ¼ teaspoon salt; 2 large eggs; 1 tablet of softened butter; 227g of almond paste cut into small pieces; ½ teaspoon vanilla extract; raspberry sauce; fresh blackberries, sliced plums or cherries.
raspberry sauce
1 package (340g) frozen unsweetened raspberries (thawed); ¼ cup of sugar; 2 teaspoons of fresh lemon juice.
Preparation mode:
It was
Preheat the oven to 180°C. Line the bottom of a 23cm round cake tin with baking paper and grease the paper and the sides of the tin with butter. Reserve. In a medium bowl, whisk together the sugar, almond flour, baking powder and salt. Stir well and book.
Place the egg whites in a large bowl and beat on high speed with an electric mixer until fluffy. Transfer to a medium bowl and set aside. Place the butter in the same large mixing bowl and beat on medium-high speed with an electric hand mixer until fluffy. Add the almond paste little by little, beating well after each addition, until the mixture is smooth.
Reduce speed to medium and gradually add sugar to mixture. Add the yolks and beat until you get a smooth dough. Add vanilla extract and mix well.
Gently fold in the egg whites in three additions, stirring until there are no more white streaks;
Place the dough in the prepared form, smoothing the surface. Bake for 25 to 30 minutes or until the top of the cake is lightly browned.
Let the cake cool in the pan for 5 minutes. Run a knife around the edge of the cake, remove the cake from the tin, discarding the parchment paper, and cool completely on a cooling rack.
Serve the cake with raspberry sauce and fresh fruit, sliced plums or cherries. The cake can be stored at room temperature for up to 2 days.
raspberry sauce
Combine all ingredients in a food processor or blender to make a puree. Press the mixture through a fine wire mesh sieve, discarding the solids. Cover and refrigerate. Yields 1 cup.
