Slightly almond cake with blueberries, raspberries and apricots / Almond flour summer fruit cake

Thank you very much for the recipe.

It is an idea to use excessive amounts of proteins and also summer fruit.

Delicate almond and very fruity baking, ideal for afternoon coffee.

 

 

Recipe for a delicate almond cake with summer fruit:

 

110 g of wheat flour

less then 2 teaspoons of baking powder

240 g of powdered sugar

110 g of ground almonds

40 g of breadcrumbs

250 g of butter

6-7 proteins a

small pinch of salt

about 350 g of fruit: preferably blueberries, raspberries, diced apricots, light fruit that will not blend into the dough

 

 

We preheat the oven to 180 degrees Celsius. Baking form (it can be around a form with a diameter of 24 cm or 20 cm x 15 cm) is lined with baking paper, if it is a cake tin lined the bottom with paper, the sides are gently oiled and poured with bread crumbs not very generously.

 

Then melt the butter in a small saucepan. Set aside to light cool.

Sift flour with baking powder over a large bowl. Combine with almonds, bread crumbs and powdered sugar. We pour the cooled butter into it. Mix thoroughly.

Then we beat the proteins rigidly with a pinch of salt. And combine them with the other ingredients (flour, powder, sugar, etc.) very gently with a wooden spatula.

We put fruit on top. (I started with blueberries. Then I put the cut raspberries in half, cut them up, in the end, I put finely chopped apricots. In this way, I did not have to coat the fruit in the flour and did not

 

fall ) Pour the dough into the prepared form and put in the oven. We bake at the middle level for about 45-50 minutes to the so-called dry stick. Sprinkle with powdered sugar before serving.

 

 

Have a nice day, best regards!