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Preheat oven to 180 ° C

Beat the egg whites until stiff beat, add the sugar and continue beating. Then, with a spatula, add the almonds and flour by mixing gently and lifting the ground white.

Bake missed 25 minutes in pan. Turn out and cool.

Prepare the frosting: In a bowl, melt butter in the microwave. Add it to white chocolate into pieces, place a lid on the bowl and allow it to melt the chocolate slowly 5 minutes. Then wipe to get a nice cream.
Spread over the cake, decorate with almonds and chips wahine.
Ingredients:

• 6 egg whites Bio
• 100g ground almonds
• 125 g cane sugar blond
• 150g gluten-free flour mix for baking
• 100 g white chocolate
• 70g soft butter Bio
• Almonds, hazelnuts caramelized nuggets Vahiné

Total time: Preparation + cooking time: 45 min
Yield: 8 people