The food blogger Julia from www.chestnutandsage.de presents her recipe for the "Mallorcan Almond Cakes with Blueberries".
Ingredients for 12 small almond cakes:
• 120 g of ground almonds
• 100 g of sugar
• 3 eggs, separated
• 1/2 teaspoon of lemon abrasion
• 1/2 teaspoon vanilla paste
• 1 pinch of salt
• 100 g blueberries
• Grease some butter around the muffin mold
Preheat the oven to 175 ° C top / bottom heat. Grease the 12 wells of a muffin dish well with butter. Beat the egg yolks with the sugar until foamy and gradually add almonds, vanilla and lemon until a homogeneous dough is obtained. Beat the egg whites with a pinch of salt until stiff and carefully lift them under the almond dough with a spatula to create a fluffy dough. Spread the dough evenly over the 12 muffin molds, then add about 3 blueberries to each portion of dough. Pick up the remainder of the berries for the decoration of the little kitchen. Put the casseroles in the oven for about 20 to 25 minutes until they have opened nicely and have a light tan. Remove the cakes from the oven and allow to cool completely. Tip: If you do not eat all the blueberries directly, you can simply freeze the remaining blueberries in a ziplock bag with Ziploc. So you can keep the summer fresh for a little longer.