Flognarde with berries

Type
Cakes and cookies

Difficulty
Easy

Season
Spring

INGREDIENTS

400 g.  wild berries
4 medium eggs
130 g.  granulated sugar
140 g.  almond flour
50 g.  Amizea – corn starch
250 ml.  fresh cream
150 ml  milk
1 Vanilla bean

PREPARATION

Beat the eggs with the sugar for a long time until the mixture is light and fluffy. Gently add sifted corn starch and almond flour, mix with a spoon and take care of not disassemble the mixture.  Add the cream and then the milk, stirring constantly. Also add the seeds of the vanilla bean. Wash and dry the berries and place them in a buttered cake tin with a diameter of 26 cm.  Pour over the mixture and bake in static oven preheated at 180 ° for 40 minutes, or until the surface is golden. Let it  cool to room temperature and sprinkle with powdered sugar before serving.