Flourless Almond Cake with Raspberry Sauce


°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 ounces marzipan

°1/2 teaspoon vanilla extract

°recent berries

°1 bundle (12 ounces) unsweetened frozen berries

°1/4 cup sugar

°2 tablespoons recent lemon juice

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Step 1

Perret oven to 350 levels F . Butter a 9 inch spherical pan with butter and line the underside with parchment paper. In a medium bowl, mix sugar, almond flour, baking powder and salt.

2nd step

In a big bowl, beat the egg whites till they kind smooth peaks, utilizing an electrical mixer on excessive pace. Reserve the overwhelmed eggs. In the identical bowl, beat the butter till fluffy. Commencement Redding marzipan, beating effectively after each addition till the combination is easy.

Step 3

To make the raspberry sauce, mix the raspberries, sugar and lemon juice in a blender or meals processor and puree. Pressure the combination by means of a advantageous mesh sieve, disciplines the solides, then cowl and funky the sauce.

Step 4

Set mixer pace to medium and commencement company the sugar combination. Add egg people and beat till easy. Combine with the vanilla extract. Gently fold the egg whites in thirds to verify no white steaks seem. Transfert batter to the ready pan additionally easy the highest. Bake for 25 to half-hour or till the highest of the cake turns gentle brown.

Fifth step

Let the cake cool within the pan for five minutes. Run a knife alongside the sides of the cake, take away the cake from the pan and peel off the parchment paper. Let the cake cool utterly on a wire rack. When able to serve, garnish the cake with raspberry sauce and recent berries, or possibility slices of peaches or cherries. The cake might be saved in an hermetic container at room temperature for as much as 2 days.

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