Summary

Ingredients

• 10 egg whites
• 60 g rice flour
• 60 g millet flour
• 60 g corn flour
• 60 g potato flour
• 300 g suar
• 1 teaspoon baking powder, gluten-free
• 1 vanilla pod (s)
• 0.5 teaspoon ½ salt
• 500 g berries, frozen
• sugar or other sweetener
• powdered sugar

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Instructions

1. Preheat the oven to 180 degrees
2. Beat the ten egg whites, which are at room temperature, with baking powder, salt and the pulp of the vanilla pod to form egg whites. Then stir in 125 g of the sugar.
3. Mix the rice flour, millet flour, corn flour, potato flour and the remaining sugar in a separate bowl and add the flour mixture to the egg whites.
4. Put the dough in a greased springform pan with a diameter of approx. 24-26 cm or lined with baking paper and bake on the middle shelf for 45 minutes at top / bottom heat.
5. Puree the frozen berries and sweeten with a sweetener of your choice.
6. After cooling, dust the cake with powdered sugar and serve with fruit puree.
7. 225 Kcal per serving.