For the blackberry almond flour cake, first separate the eggs.
Beat the egg whites with salt until stiff. Beat the egg yolks, powdered sugar and vanilla sugar until foamy. Then mix in the yogurt and honey gingerbread spice.
Stir in almond flour, whole spelt flour, rum and bromide. Finally, carefully fold in the beaten egg white.
Pour the batter into a greased and floured pan and bake the blackberry-almond flour cake at 170°C until done.
Serve the blackberry almond flour cake with fresh blackberries, powdered sugar and whipped cream.