John Myers
Ingredients for 1 servings:
- 4 eggs, separated
- 200 g almonds, ground, peeled
- 200 g powdered sugar
- 1 pinch of cinnamon
- ½ tsp lemon juice
- 1 pinch of salt
- 2 tbsp rum, brandy or amaretto (can be omitted without substitution)
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour
gluten-free (and still tastes good!)
Beat egg whites with a pinch of salt and lemon juice until stiff peaks form. Beat egg yolks with sugar and cinnamon until frothy, then stir in almonds. Add the alcohol, if desired; it loosens the batter. Carefully fold in the beaten egg whites. Line the bottom of a springform pan with baking paper and pour in the mixture. Bake in a preheated oven (170°C top and bottom heat) for about 40 minutes. Turn the cooled cake out and dust with powdered sugar. TIP: You can sprinkle the bottom of the pan with 40g of sliced almonds before adding the batter. If you like, you can also place a 200g pack of marzipan (thinly rolled out) on top.
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