Recipe
In a blender, beat the eggs, almond flour and confectioner’s sugar.
Whip the egg whites while gradually adding the sugar.
Mix a small amount of the beaten egg whites into the first mixture. Then add the flour and COCOA POWDER, which you have sifted together, as well as the remaining egg whites and, finally, the melted butter.
BAKING: On a baking mat at 200-220°C (390-430°F) for 6-8 minutes.
500g to 750g for a 40 x 60cm mold.