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Medium
Published 2007
This would be more authentic with mulberries, but they are truly hard to get hold of and raspberries provide a greater degree of sharp contrast.
Line a 23cm x 32cm Swiss roll tin with greaseproof paper, cut 2cm larger than the tin. Snip the corners to fit, and oil the paper lightly. Whisk the egg yolks and sugar, and then fold in the ground almonds and the essence. Whisk the egg whites until peaking and then fold them into the yolk mixture. Pour into the tin, and then scatter the almond flakes over its surface. Cook on gas mark 6/200°C