Almond and blueberry cake and coconut flour – Italian Cuisine

Almond and blueberry cake and coconut flour


Almond and blueberry cake, preparation

1) Mounted butter with powdered
sugar, unite an egg, a pinch of salt, the enkir and coconut flours. Roll out the dough e cover yourself the buttered mold, leaving overflow the excess pasta.

2) Beat the remaining yolks with 100 g of sugar and the vanilla seeds; then unite almond flour. Incorporate also the remaining egg whites whipped until stiff with the remaining sugar and finally the blueberries.

3) Pour the mixture in the pastry shell e sprinkle, if you like, with sliced ​​almonds. Close again the edges of the dough inwards e bake at 175 ° for 50 minutes. Let it cool down And sprinkle to taste with powdered sugar.

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Posted on 09/10/2021

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