Nothing says summer like this cake does. It should be eaten outside on a sunny day, with a glass of champagne on the side along with fresh strawberries and raspberries. I served this along with the Oreo cake last week and they were both well received.
The cake is made up of two layers, for the first you need:
170 grams of ground almonds
175 grams of sugar
Whisk the eggs and the sugar until white, then add the ground almonds. Cook at 180 degrees for about 25 minutes.
250 grams of sugar
3 egg whites
50 ml of lemon juice
The zest of about 2 lemons
65 grams of flour
A pinch of salt
The juice from 275 frozen raspberries
The only trick to the second layer is the raspberries. Put the amount you need in a microwave and heat them up a bit. Make sure they are slushy before you try to use them. Sieve the raspberries so that you end up with the only the juice from the berries. Mix all the ingredients together.
The batter for the second is very thin, and is supposed to be. Pour it on top of the cooked first layer and cook for an additional 25 minutes. When the top layer is no longer liquid the cake is done. Check how thin the top layer is by shaking the form a bit to see how the top layer moves.