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Author Notes: Easy and quick but delicious cake without gluten. —Nina
milliliters sweet cream
chocolate for decoration
- Whisk egg whites until they form stiff peaks, then whisk in the sugar, 1tablespoon at a time. Mix until mixture looks glossy. Put mixture in a piping bag and pip about 10 cm wide circles. Leave about 3-4cm between circles. First 10min bake at 150 degrees and then at low temperature on 135 degrees, and bake for another 20min. When they are cool, decorate them with whipped sweet cream, fruit and chocolate on the top.