Cake from the Morning Forest

Ingredients for 1 servings:

• 100 g butter
• 120 g white chocolate
• 60 g beans, white
• some salt
• 80 g sugar
• some bitter almond flavor
• 2 eggs, separated
• 1 tsp baking powder
• some flavoring (vanilla or tonka bean flavor)
• 80 g flour
• 200 g raspberries, fresh or frozen
• 1 handful of pistachios, chopped or almond flakes

Instructions

Working time approx. 30 minutes; Rest time approx. 10 hours; Total time approx. 10 hours 30 minutes

White chocolate cake with beans and raspberries

Soak the beans in plenty of water overnight. The next day, cook until tender, which takes 40-60 minutes, then mash the beans very finely. Mix together the flour, baking powder, and salt. Melt the white chocolate and mix well with the egg yolks, sugar, butter, and flavorings. Beat the egg whites until stiff peaks form. Add the chocolate mixture to the flour mixture, mix briefly, then fold in the mashed beans, beaten egg whites, and raspberries. Pour the batter into a springform pan, sprinkle with pistachios or almonds, and bake in a preheated oven at 180°C for about 40 minutes. Tastes delicious warm with a little whipped cream. The raspberries can, of course, be substituted for other fruit, such as figs, mixed wild berries, or apricots.