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Elements:
°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
°contemporary berries
°1 package deal (12 ounces) unsweetened frozen berries
°1/4 cup sugar
°2 tablespoons contemporary lemon juice
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PREPARATION:
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 type smooth peaks, utilizing an electrical mixer on excessive velocity. Reserve the overwhelmed eggs. In the identical bowl, beat the butter till fluffy. Commencement Redding marzipan, beating nicely after each addition till the combination is clean.
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 a effective mesh sieve, disciplines the solides, then cowl and funky the sauce.
Step 4
Set mixer velocity to medium and commencement company the sugar combination. Add egg of us and beat till clean. 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 clean the highest. Bake for 25 to half-hour or till the highest of the cake turns mild 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 fully on a wire rack. When able to serve, garnish the cake with raspberry sauce and contemporary berries, or choice slices of peaches or cherries. The cake could be saved in an hermetic container at room temperature for as much as 2 days.
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