Ingredients
6 Eggs, separated
1 cup icing sugar (powdered)
1 cup mash potato (cold)
1 ½ cup ground almond
1 lemon zest
For Decoration
Sliced almond, fruits (red and black berry)
1 cup icing sugar (powdered)
1 cup mash potato (cold)
1 ½ cup ground almond
1 lemon zest
For Decoration
Sliced almond, fruits (red and black berry)
Method
- Preheat oven to 160° degree.
- Brush round cake pan (26 cm) with butter, dust with starch, and tapping out excess.
- Whisk the egg whites with electric mixer in a mixing bowl until standing in soft peaks, then gradually whisk in half of the sugar and continue whisking until the mixture is stiff and glossy.
- Whisk egg yolk with rest of the sugar using electric mixer in another mixing bowl.
- Add mash potato, almond flour, and lemon zest to egg yolk mixture.
- Whisk together using electric mixer until stiff.
- Fold half the egg whites mixture with the potato mixture, gently with wooden spoon until combined.
- Fold the rest of the egg whites with the potato mixture; stir gently to keep the air inside the mixture.
- Pour into the prepared pan.
- Bake for about 45 - 55 minutes or until a toothpick inserted in center of cake comes out clean (oven must stay firmly closed during baking).
- Transfer cake to wire rack to cool completely.
- Decorate with sliced almond and fruits.
- Brush round cake pan (26 cm) with butter, dust with starch, and tapping out excess.
- Whisk the egg whites with electric mixer in a mixing bowl until standing in soft peaks, then gradually whisk in half of the sugar and continue whisking until the mixture is stiff and glossy.
- Whisk egg yolk with rest of the sugar using electric mixer in another mixing bowl.
- Add mash potato, almond flour, and lemon zest to egg yolk mixture.
- Whisk together using electric mixer until stiff.
- Fold half the egg whites mixture with the potato mixture, gently with wooden spoon until combined.
- Fold the rest of the egg whites with the potato mixture; stir gently to keep the air inside the mixture.
- Pour into the prepared pan.
- Bake for about 45 - 55 minutes or until a toothpick inserted in center of cake comes out clean (oven must stay firmly closed during baking).
- Transfer cake to wire rack to cool completely.
- Decorate with sliced almond and fruits.
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