Almond cake with raspberries

For 12 pieces
  • 250 g frozen raspberries
  • 8 Eggs (size M)
  • 1 packet vanillin sugar
  • 250 g sugar
  • 1 organic lemon
  • 1 organic orange
  • 300 g ground almonds without skin
  • 1/2 TL cinnamon
  • 50 g whole almond kernels without skin
  • Icing sugar
  • fat
75 minutes
very easy
1.
Let the raspberries thaw for about 15 minutes. Separate eggs. Mix egg yolks, vanilla sugar and sugar with the whisk of the hand mixer until creamy. Wash lemon and orange with hot water, rub dry and peel finely.
2.
Stir in ground almonds, cinnamon, lemon and orange peel. Beat the egg whites in 2 portions until stiff and fold in. Mix the raspberries into the batter.
3.
Put the dough in a greased, square springform pan (24 x 24 cm) and smooth it out. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: see manufacturer) for 45–55 minutes.
4.
Remove and let cool down for approx. 2 hours.
5.
Almond kernels inRoast in a pan without fat for 2-3 minutes, remove, allow to cool and chop. Dust the cake with powdered sugar and sprinkle with chopped almonds.
1 piece approx:
  • 330 kcal
  • 1380 kJ
  • 11 g protein
  • 20 g fat
  • 25 g carbohydrates

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