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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