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!