°1/4 t salt
°2 large eggs
°1 piece of butter
°8 oz almond paste
°1/2 teaspoon vanilla extract
+Fresh berries
°1 package (12 oz) frozen, unsweetened raspberries
°1/4 cup sugar
°2 teaspoon fresh lemon juice
Methods:
Step 1
Preheat oven to 350°F.Place parchment paper in the bottom of a 9-inch round cake pan and butter the paper and sides of the pan. Put aside. Mix sugar, almond flour, baking powder and salt in a medium bowl. Stir well and set aside.
Step 2
Place the egg whites in a large bowl and beat with an electric mixer on high speed until soft peaks form.Place in a bowl and reserve. Place the butter in the same large bowl and beat with an electric mixer on medium-high speed until fluffy. Add the almond paste a little at a time, beating well after each addition until the mixture is smooth.
Step 3
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