Blueberry Almond Cake

    Cake on this one did not bother him because the dough does not need to be shaken. The use of egg whites to make a cake so fluffy and soft and not too fatty. A tasty almond scented cake is the main attraction. While blueberry jam to accent the delicious fresh taste sour!

ingredients:
75 g almonds, peeled, mashed
250 g powdered sugar, sifted
100 g plain flour, sifted
8 egg whites
complement:
100 g blueberry jam
50 g sliced ​​almonds

How to make:


     Prepare muffin pan, polish margarine.
     Combine the delicate almond, sugar and flour until blended.
     Enter the egg whites, stirring with wooden spoon until blended.
     Pour into muffin pan holes approximately half of the high.
     Give 1 teaspoon of blueberry jam.
     Cover with the dough again.
     Sprinkle almond slices. Bake in hot oven 180 C for 30 minutes until golden brown.
     Pick up and leave to cool.

For 12 pieces