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INGREDIENTS
- 2/3 cup sugar
- 1/2 cup almond flour
- 1/2 teaspoon baking powder
- 1/4 tsp salt
- 2 giant eggs
- 1 stick of butter
- 8 oz marzipan
- 1/2 teaspoon vanilla extract
- fresh berries
- 1 bundle (12 ounces) unsweetened frozen berries
- 1/4 cup sugar
- 2 tablespoons sparkling lemon juice
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INSTRUCTIONS
Step 1
Preheat oven to 350 tiers F . Butter a 9 inch spherical pan with butter and line the backside with parchment paper. In a medium bowl, mix sugar, almond flour, baking powder and salt.
2nd step
In a giant bowl, beat the egg whites till they structure gentle peaks, the use of an electric powered mixer on excessive speed. Reserve the crushed eggs. In the equal bowl, beat the butter till fluffy. Gradually including marzipan, beating properly after each addition till the combination is smooth.
Step 3
To make the raspberry sauce, mix the raspberries, sugar and lemon juice in a blender or meals processor and puree. Strain the combination thru a quality mesh sieve, discarding the solids, then cowl and cool the sauce.
Step 4
Set mixer velocity to medium and steadily include the sugar mixture. Add egg yolks and beat till smooth. Mix with the vanilla extract. Gently fold the egg whites in thirds to make certain no white streaks appear. Transfering batter to the organized pan additionally easy the top. Bake for 25 to 30 minutes or till the pinnacle of the cake turns mild brown.
Fifth step
Let the cake cool in the pan for 5 minutes. Run a knife alongside the edges of the cake, eliminate the cake from the pan and peel off the parchment paper. Let the cake cool definitely on a wire rack. When prepared to serve, garnish the cake with raspberry sauce and clean berries, or non-compulsory slices of peaches or cherries. The cake can be saved in an hermetic container at room temperature for up to two days.
Enjoy !
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