Monday, 27 May 2013

Strawberry raspberry cake

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. 
Bon appetit!

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