160 g almond flour
100 g flour
320g icing sugar
180 g butter, melted
6 egg whites, lightly beaten
2 tsp vanilla essence
100 gr raspberries and 100 gr strawberries
100 g almonds
Mix the flour with the almond flour, icing sugar, butter, egg whites and vanilla essence until smooth.
Put the raspberries and strawberries through.
Grease a low rectangular shape of ± 15 × 25 cm and line it with parchment paper.
Spoon the batter into the mold and bake the cake ± 25 min.
Sprinkle with almonds and bake for 10-15 minutes or until browned almonds.