An almond cake which is delicate yet incredibly flavourful. The cake depends on beaten eggs for its lightness, so do all your folding delicately or you may end up with a dense cake.
You can make it glutenfree by substituting more almond flour for the regular flour and adding 1 teaspoon of cornstarch.
- 3 large eggs
- 60gr sugar
- 1 tbs water
- 140gr almond flour
- 50gr flour
- 3 egg whites
- 75gr sugar
- 30gr melted, cooled butter
Makes 2 thin sheetcakes
Combine the eggs and sugar in the bowl of a freestanding mixer. Beat for 10 minutes until very light and fluffy. Add the water after the first 3 minutes.
Whip the egg whites in a fatfree bowl until soft peaks form. Fold them gently into the beaten egg mixture.
Combine the almond flour and regular flour. Fold them into the batter.
Then fold in the cooled butter.
Divide the batter over two sheetcake tins, taking care to spread by moving the bowl while pouring and by tilting the tins, instead of using a spatula. Use the spatula for the last spreading/levelling.
Bake for 6 minutes on 200°C or until just baked.