Mandorla Almond Cake Recipe
Ingredients
| All purpose flour | 1/3 Cup (16 tbs) | |
| Salt | 1 Pinch | |
| Butter | 7 Tablespoon | |
| Sugar | 3 Tablespoon | |
| Grated peel of 1/2 lemon | ||
| Egg yolk | 1 | |
| Ice water | 3 Tablespoon | |
| Apricot jam | 1/4 Cup (16 tbs) | |
| 1 whole egg plus 2 eggs, separated | ||
| Sugar | 1/2 Cup (16 tbs) (Filling:) | |
| Salt | 1 Pinch (Filling:) | |
| Vanilla extract | 1/2 Teaspoon (Filling:) | |
| All purpose flour | 1 Tablespoon (Filling:) | |
| Ground almonds | 1 Cup (16 tbs) (Filling:) | |
| Butter | 4 Tablespoon, melted (Filling:) | |
| Egg whites | 2 (Topping:) | |
| Sugar | 1/2 Cup (16 tbs) (Topping:) | |
| Ground almonds | 1 Cup (16 tbs) (Topping:) | |
Directions
To make pastry, sift flour and salt into a large bowl.
Using a pastry blender or 2 knives, cut in butter evenly.
Mix in sugar, lemon peel, egg yolk and enough water to make a dough.
Wrap in foil and refrigerate 2 hours.
On a floured surface, roll out dough to fit a 9-inch (23-cm) springform pan.
Place dough in pan.
Spread jam over dough.
Preheat oven to 350°F (175C).
To make filling, mix egg, egg yolks, half the sugar, salt, vanilla, flour and almonds in a medium bowl.
Beat egg whites with remaining sugar until stiff; fold into mixture.
Fold butter into egg mixture.
Pour into pastry shell.
Bake 45 minutes.
Remove from oven.
Increase temperature to 400°F (205°C).
To make topping, beat egg whites and sugar until stiff.
Fold in almonds.
Spread topping over hot cake.
Bake 15 minutes.
Using a pastry blender or 2 knives, cut in butter evenly.
Mix in sugar, lemon peel, egg yolk and enough water to make a dough.
Wrap in foil and refrigerate 2 hours.
On a floured surface, roll out dough to fit a 9-inch (23-cm) springform pan.
Place dough in pan.
Spread jam over dough.
Preheat oven to 350°F (175C).
To make filling, mix egg, egg yolks, half the sugar, salt, vanilla, flour and almonds in a medium bowl.
Beat egg whites with remaining sugar until stiff; fold into mixture.
Fold butter into egg mixture.
Pour into pastry shell.
Bake 45 minutes.
Remove from oven.
Increase temperature to 400°F (205°C).
To make topping, beat egg whites and sugar until stiff.
Fold in almonds.
Spread topping over hot cake.
Bake 15 minutes.
Chef
