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Grind the almonds with the sugar using a food processor.
Whip the egg whites until stiff.
Fold the ground almonds and sugar into the egg whites using the j-fold technique.
Sift a tiny bit of flour into the batter right before baking.
Pour the batter into a spring-form pan.
Bake for about 50 minutes until the top feels dry and a cake tester comes out clean.
Let cool and serve with powdered sugar, whipped cream, and fresh berries.