Cake from Morning Forest
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 10 hrs 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 g butter
- 120 g chocolate, white
- 60 g beans, white
- a bit salt
- 80 g suar
- some bitter almond aroma
- 2 egg (s), separated
- 1 teaspoon Baking powder
- some flavor, (vanilla or tonka bean flavor)
- 80 grams flour
- 200 g raspberries, fresh or frozen
- 1 handful pistachios, chopped or flaked almonds
Print Recipe
Pin Recipe Instructions
- Soak the beans in plenty of water overnight. The next day, cook until soft, this takes 40-60 minutes, then mash the beans very finely.
- Mix the flour, baking powder and salt together. Melt the white chocolate and mix well with the egg yolks, sugar, butter and the flavors. Beat the egg whites until stiff. Add the chocolate mixture to the flour mixture, stir briefly, then fold in the bean puree, egg whites and raspberries.
- Put the dough in a springform pan, sprinkle with pistachios or almonds and bake in the preheated oven at 180 degrees for about 40 minutes.
- Tastes very good still warm with a little whipped cream.
- The raspberries can of course also be exchanged for other fruit, e.g., figs, mixed wild berries or apricots.
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