Products Needed:
1 lb (400 g) short pastry dough (see the recipe)3 eggs 1 cup chopped almonds 1/2 cup powdered sugar 1/2 lb (200 g) softened butter 2 tbsp rum
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Directions: – To prepare cream combine the almonds with sugar powder, add the butter. Beat in 2 eggs, mix, add the rum
– Halve the short pastry. Roll out and mark a 14 inch (30 cm) diameter ring on each cake. Put one of the cakes on a baking sheet, brush the edge of the marked ring (about 1/3 of its square) with the beaten egg.
– Put the almond cream in the middle of the ring and cover with another cake. Cut the edges in scallops.
– Brush the pie with the beaten egg, make a pattern on the upper part using knife and bake for 40 minutes over average heat. Sprinkle with the powdered sugar when serving.
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