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Then add the flour, the almonds and the vanilla-flavoured sugar, while continuing to mix.
Whip the egg whites into a froth, slowly adding the rest of the sugar.
Pour it gently into the mixture.
Bake in pre-heat oven at 180°C for approximatly an hour.
Once it cools, split the cake in half horizzontally and fill the middle with red whortleberry jam.
Sprinkle with icing sugar and serve with whipped cream.