Blackberry Chocolate Cake with Snow Topping

For the blackberry chocolate cake with snowy topping, mix 1 egg, 3 egg yolks, powdered sugar and vanilla sugar until foamy. Add Ovaltine, rum and nut oil and continue to mix. Mix wholemeal spelt flour with a little baking powder and stir in.

Pour into a greased and floured baking dish. Spread the blackberries on top (press a little into the dough). Bake in the oven at 180 °C until almost done. Meanwhile, beat egg whites with a pinch of salt until stiff.

Slowly add the granulated sugar. Spread the snow mixture over the cake and bake for 6-8 minutes.

The cake is ready when the snow crust is lightly browned.

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