These cakes are just delicious and very quick to make! They are both crunchy on the outside and soft on the inside. The raspberry adds a touch of acidity that makes the cake a bit lighter.
Start by preparing all your ingredients. Preheat your oven to 200°C. Make a brown butter in a small saucepan. You need to melt it until it no longer "sings." It should be slightly brown and smell nutty. Set aside.
In a bowl, mix all the dry ingredients: flour, almond powder, icing sugar, fine salt, and vanilla sugar (or half a vanilla pod).
Make a well and gradually add the egg whites one by one (depending on whether you prepared them in advance). To avoid lumps, mix well starting from the inside towards the outside as you add the egg whites.
Strain the browned butter and add it to the mixture. Mix well; your batter is ready! Pour the mixture into a mold of your choice. I chose a mini cake pan with a fluted edge. Arrange the raspberries on each portion. They are finally ready to bake!
Reduce the oven temperature to 180°C and bake for 20 minutes. They should be nicely golden on the edges. Remove from the oven, wait a few minutes, and turn them out onto a cooling rack to cool.
To finish, once they are well cooled, you can lightly dust them with powdered sugar for a beautiful finish. Enjoy, you can dig in!
0 servings
4
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EN