Almond Sponge Cake

Almond Sponge Cake

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Ingredients

Prepared by

    1. Whip the egg white 1 and Albuwhip for 4 minutes in a stand mixer at medium-high speed.
    2. Add the Oligofruct and whip for approx. 6 minutes more, until you have a light meringue, keeping the temperature at approx. 85°F (30°C) during the whole process.
    3. Mix the egg white 2, the egg yolk, the almond paste and the coconut sugar, emulsifying them together thoroughly with a blender. Add the almond flour and mix it in.
    4. Add the rice flour, mixing it continuously with the blender.
    5. When the meringue is ready, incorporate it into the previous preparation, folding it in gently with a spatula.

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