Ingredients:
Powdered ingredients (Mix together)
Flour 30g
Baking powder 1 teaspoon
Powdered sugar 70g
Hazelnut powder or almond powder 30g
Egg whites 75g
Honey 1 tablespoon
Vanilla extract Half a teaspoon
Unsalted butter 45g
Brown sugar 2 tablespoons
Raspberries 50g
Recipe:
1. Start by preparing the cake mold by coating the bottom and sides with butter, then coating it with brown sugar. Set the mold aside.
2. Next we will make the brown butter. In a pot, add in 45g of unsalted butter and set to medium heat. Once the butter has fully melted, set to low heat and stir occasionally.
4. Keep stirring until the butter has turned into a dark brown color.
5. Take the melted butter and pour the butter into a bowl using a coffee filter.
5. In the same bowl, sift in the powdered ingredients and add in the lightly beaten egg whites. Mix with an electrical hand mixer until well combined.
6. Then add 1 tablespoon of honey, and half a teaspoon of vanilla extract. Mix well.
7. Finally, pour the mixture into the prepared cake mold and place in the raspberries.
9. Preheat the oven to 180ºc and bake in 180ºc for 18-20 minutes.
10. Once the cake is baked, immediately take it out of the mold, and let it cool.
11. You can eat it as it is or serve it with some vanilla ice cream! Enjoy!
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