200gramBerriesAssorted berries (I have frozen red and black currant)
Whisk the egg yolks and 45g of sugar into a foam and, continuing to whisk add wine, sunflower oil.
In a separate bowl, mix flour, coconut chips, starch and baking soda.
In a separate bowl, whisk the whites, salt and the remaining (45 g) sugar until stable peaks.
Add the protein-flour mixture in parts.
Stir with a spatula.
Lightly defrost the assorted berries.
Grease the cake pan (24 cm) with butter and sprinkle with flour.
Add 2/3 of the assorted berries to the dough. To interfere.
Pour the dough into the mold. Put the remaining assorted berries on top of the dough.
Bake in a preheated oven at 170g for 50 minutes.
Cool the finished cake in the form of 10 minutes, cool completely on the grill.
Before serving, sprinkle with powdered sugar and garnish with berries.