Flourless Almond Cake with Raspberry Sauce

Table of Contents hide

2/3 cup sugar

1/2 cup almond flour

1/2 teaspoon baking powder

1/4 teaspoon salt

2 large eggs

1 stick butter

8 ounces pasta

1/2 teaspoon vanilla extract

Fresh fruit

1 (12-ounce) package frozen sweet corn

1/4 cup sugar

2 teaspoons lemon juice

Step 1

Preheat oven to 350°F. Line the bottom of a 9-inch pan with parchment paper and brush the paper

over. fat edges and fat. Put aside. In a medium bowl, combine sugar, almond flour, baking powder

and salt. Mix well and set aside.

Step 2

Place the egg whites in a large bowl and beat with an electric mixer on high speed until soft peaks

form. Transfer to a medium bowl and set aside. Place the butter in a large mixing bowl and beat with

an electric mixer on medium speed until smooth. Add the almond paste a few pieces at a time and

after adding, beat well until the mixture becomes smooth.

Step 3 For the

sauce Combine all ingredients in a food processor or blender; mashed potatoes. Strain the mixture

through a fine sieve and discard the solids. Cover and refrigerate. Preparing the Cup 1

Step 4

Reduce the speed to medium and slowly whisk in the sugar mixture. Add egg yolks and beat until soft

peaks form. Whisk in the vanilla extract and carefully add three egg whites, mixing until no white

streaks remain. Spoon the batter into the prepared pan and smooth the top. Bake for 25 to 30

minutes or until the top of the cake is set.

Step 5

Let the cake cool in the tin for 5 minutes. Run a knife around the edges, remove the cake from the tin,

discard the baking paper and let cool completely on a rack. (You can use any ingredients you want)

You can store the cake in an airtight container at room temperature for up to 2 days.