You can bake these cakes in classic financial molds or in cupcake or muffin molds, to give them an original shape. It is delicious.
NUTRITION
Serving: 1g | Calories: 36kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Cholesterol: 2mg | Sodium: 33mg | Sugar: 5g
Preparation time
25 mins
Cooking time
20 mins
Ingredients
115g Butter
125ml Honey
180 g Almond powder
100g Powdered sugar
30g Icing sugar
75g Flour
1/2 tsp. salt
5 Egg white
150 g Raspberry
Mix the raspberries and sift this coulis. Book.2
Preheat your oven to 180°C.
Lightly butter your molds.
Hazelnut butter: melt the butter over low heat for 6 minutes, stirring with a whisk until you get a nice hazelnut color. Add and mix the honey with the butter, then set aside off the heat.
Add while mixing in a robot: almonds, powdered sugar and icing sugar, flour, salt, and egg whites one by one.
Then add the mixture of butter and honey to obtain a homogeneous paste.
Pour the batter into the moulds.
Pour a little raspberry coulis in the center of each cake.
Bake for 15 to 20 minutes and let cool for 10 minutes after removing from the oven before unmolding.
