Almond moon cake
- 200 g Butter or margarine
- 100 g Icing sugar
- 300 g Flour
- 1 span> egg yolk (size M)
- 1 pinch Salt
- flour
- fat
- cling film
- 400 g Almond kernels
- 400 g span> Sugar
- 50 g light syrup
- 4 EL Lemon juice
- 150 g span> whipped cream
- 25 g Butter or margarine
- 50 g honey
- 2 Egg yolks for brushing
- Icing sugar
- span> Parchment paper
90 minutes
span> easy
- 1.
- 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.
- 2.
- 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.
- 3.
- 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.
- 4.
- 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.
- 5.
- 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.
- 6.
- Makes approx. 16 pieces.
1 portionapprox.:
- 490 kcal
- 2050 kJ
- 7 g protein
- 29 g fat
- 51 g carbohydrates
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