Ingredients
- 12 egg whites
- 10 tube (pan)
- 2 in a mixing bowl
- 1 preheat oven
- 1/2 flour mixture over egg mixture (white)
- 300 gr granulated sugar divided
- 150 gr sugar
- 95 gr cake flour
- 85 gr egg mixture cocoa mixture (white into)
- 60 ml water (hot)
- 22 gr unsweetened cocoa powder
- 5 ml cream of tartar
- 1 gr salt
- 1 slice raspberries
5. Invert pan and place center tube over the neck of a bottle. Cool completely. Using a knife, loosen cake edges. Invert the cake onto a serving plate; garnish with raspberries and nectarine slices.
