Le Caprice Berrichon

Ingredients

100g of ground almond, 50g of icing sugar, 50g of chopped nuts, 2 egg whites, 50g of sugared about 15 raspberries

For 4 persons

Making

1. Crush the raspberries with a fork to obtain mashed fruits.

2. Mix the ground almonds with the iced sugar and the chopped nuts.

3. Beat the eggs white with some lemon juice and the 50g of sugar. Add them gently to the preparation.

4. Pour a bit of the paste in the buttered mold.

5. Add a small spoon of mashed raspberries in the middle, then cover the rest with the paste.

6. Cook for 25 to 30 minutes at 150°c. Let it complet refresh before unmold it.