ingredients
4 eggs, separated
3 tbsp (45 ml) sugar
3 tbsp (45 ml) rum
7 tbsp (100 ml/100 g) melted cooled butter
Salt
1¼ cups (300 ml/150 g) all-purpose flour
Pinch baking powder
3¼ cups (800 ml/500 g) mixed berries: strawberries, raspberries, blueberries, etc.
¾ cup (175 ml/200 g) whipping (35%) cream
Seeds of ½ vanilla bean
1 tsp (5 ml) icing (confectioner’s) sugar
Sweetener
1 tbsp (15 ml) flaked almonds
Details
Serves: 12
Method
Beat the egg yolks with sugar and rum until frothy. Stir in the butter. Beat the egg whites with a pinch of salt until stiff and place over the egg yolks. Sift the flour and baking powder over top and fold in.
Preheat the oven to 325°F (160°C). Cover the bottom of a 10 inch (25 cm) springform pan with parchment paper. Divide the batter in half. Fold about ⅓ of the berries into one half, pour into the pan and spread smooth. Pour the remaining batter on top and spread smooth. Bake for 35 to 40 minutes. Cool slightly. Slide onto a wire rack.
Whip the cream until soft peaks form. Beat in the vanilla seeds and icing sugar. Whip until stiff and add sweetener. Toast the almonds in a dry skillet (frying pan) until golden and leave to cool. Fold the remaining fruit into the whipped cream and cover the cake, or arrange the fruit over the cream. Sprinkle with almonds. Cut into 12 pieces and serve.
TIP:- Sprinkle with grated bittersweet chocolate instead of almonds.
Per serving:- approx. 230 calories 5 g protein, 16 g fat, 15 g carbohydrates