INGREDIENTS
- Time:
- -Toasted and floor almonds 450 grs.
- -Flour 280 grs.
- -Sugar 100 grams.
- -Butter 220 grs.
- -Yolks 4 items.
- -Clove c/n.
- -Floor cinnamon c/n.
- -Orange zest c/n.
- -Salt a pinch.
- Stuffed:
- -Raspberry jam.
- -Additional sliced almonds to embellish.
1.Combine the dry substances and kind a sand combination with the chilly butter in cubes. Add the yolks and mix the dough. Let it relaxation within the chilly for half an hour.
2.Unfold a 23/24cm spherical detachable cake mould with butter. diameter.
3.Stretch the dough and canopy the underside and sides of the mould, making certain that there’s a thick layer, reserving just a little dough for the lattice.
4.Pour the jam over the cake dough and distribute evenly.
5.Stretch the reserved dough and minimize skinny strips that can be positioned forming rhombuses on the jam.
6.Paint all the floor of the cake with crushed egg white. Adorn with sliced almonds round.
7.Prepare dinner the cake in a preheated oven at 170º C / 180 º C and cook dinner for roughly 40 minutes, or till the dough is cooked and the floor of the cake is golden.
8.Take away from the oven and let it cool effectively earlier than unmolding
ENJOY IT!.
