Beat the egg whites until stiff, while letting the sugar trickle in. Carefully fold in the almonds. Grease a springform pan (24 cm Ø) and sprinkle with breadcrumbs. Fill in the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 45 minutes (stick test). Remove the cake and let it cool down. Dust with icing sugar and decorate with rose petals
Waiting time approx. 45 minutes