Preparation
Preheat the oven to 170 °C (fan-assisted).
In a bowl, beat the egg yolks with the sugar until a white and frothy mixture is formed.
Add the ground almonds and mix gently.
In another bowl, beat the egg whites with a pinch of salt. Add a few drops of lemon juice to beat them stiff.
Gently fold the egg whites into the mixture, using a spatula to prevent them from breaking.
Pour the batter into a greased or parchment-lined baking pan.
Bake for 30-35 minutes, until the top is golden brown and the cake has risen slightly.
Let the cake cool in the tin and sprinkle with powdered sugar.
Grandma’s tip:
For an even lighter result, add 1 tablespoon of cornstarch (if you tolerate starch).
Serve with a dollop of berry compote whipped cream.
This cake, covered with plastic wrap, keeps for 2 to 3 days on variable.
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