Almond moon cake

  • 200 g Butter or margarine
  • 100 g Icing sugar
  • 300 g Flour
  • 1 egg yolk (size M)
  • 1 pinch Salt
  • flour
  • fat
  • cling film
  • 400 g Almond kernels
  • 400 g Sugar
  • 50 g light syrup
  • 4 EL Lemon juice
  • 150 g whipped cream
  • 25 g Butter or margarine
  • 50 g honey
  • 2 Egg yolks for brushing
  • Icing sugar
  • Parchment paper
90 minutes
For the dough, mix the fat, powdered sugar, flour, egg yolk and salt with the dough hook of the hand mixer. Knead into a smooth dough with cool hands. Wrap in foil and place in a cool place for about 30 minutes.
In the meantime, roughly chop the almonds for the filling. Melt 200 g sugar, syrup and lemon juice to a light caramel, then add the almonds. In a second saucepan, bring the whipped cream, remaining sugar, fat and honey to the boil and stir into the caramel.
Let cool down. Halve the shortcrust pastry. Roll one half out into a circle (approx. 26 cm Ø) on a floured work surface. Place in a greased springform pan (24 cm Ø). Press the protruding edge onto the edge of the springform pan.
Put the almond filling on top, smooth it out and brush with a little whisked egg yolk. Roll out the remaining shortcrust pastry thinly. Cut out a circle of 24 cm Ø and place on top of the filling. Prick several times with a fork and brush with a little whisked egg yolk.
Cut out moons from the remnants of the dough, place on the lid and also brush with egg yolk. Bake in the preheated oven (electric stove: 200 ° C / gas: level 3) for about 40 minutes. Then cool and dust with powdered sugar.
Makes approx. 16 pieces.
1 portionapprox.:
  • 490 kcal
  • 2050 kJ
  • 7 g protein
  • 29 g fat
  • 51 g carbohydrates


Leave A Comment