👩🍳 Preparation
- Preheat oven to 170°C (convection).
- In a bowl , beat the egg yolks with the sugar until the mixture becomes white and foamy.
- Add almond flour and mix gently.
- In another bowl , beat the egg whites with a pinch of salt until stiff peaks form. Add a few drops of lemon juice to stiffen them.
- Gently fold the egg whites into the previously beaten mixture using a spatula, being careful not to break them up.
- Pour the batter into a greased or baking paper-lined baking tin .
- Bake for 30–35 minutes , until the top is golden brown and the pastry has risen slightly.
- Leave to cool in the tin , then sprinkle with powdered sugar.
🫶 Grandma’s Advice
- For an even lighter consistency, add 1 tablespoon of cornstarch (if you can tolerate starch).
- Serve with a dollop of whipped cream or red fruit compote.
- This cake stays fresh for 2-3 days if stored covered at room temperature.
