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Nut cake with blueberries

Ingredients

4 egg whites
2 egg yolks
1 egg
1 tsp vanilla flavor
100 g sugar
100 g starch flour
3 tsp baking powder
200 g ground hazelnuts
100 g frozen blueberries


Preparation

Beat the egg whites until stiff.

In a second bowl, stir the egg yolks with the egg, sugar and vanilla flavor until foamy.

Stir the cornstarch and baking powder into the mixture.

Then mix about half of the egg whites with the dough.

Stir in the ground hazelnuts, then mix in the second half of the egg whites.

Using a wooden spoon, carefully mix the frozen blueberries into the batter.

Line a loaf tin with baking paper, pour the dough into the tin and bake in the oven at 350 °F (175 °C) for about 45 minutes. Halfway through the baking time, make a cut into the top of the cake and then cover it with baking paper so that the cake doesn't get too dark.

Cut the cake into pieces and serve with fresh whipped cream.

[Translated from here.]