Treacle tart
Almond layer cake
- 100 GRAM BUTTER
- 150 GRAM FLOUR
- 1 EGG
- 1 LEMON, juice and rind
- 1 TBSP PRESERVED GINGER, chopped
- 150 GRAM PANCAKE SYRUP
- 75 GRAM BREADCRUMBS
- 2 TBSP MILK
- 150 GRAM FLOUR
- 100 GRAM CORN STARCH
- 200 GRAM SUGAR
- 200 GRAM SOFT BUTTER
- 6 EGGS
- 50 GRAM ALMOND PASTE, crumbled
- 200 GRAM CHOCOLATE, chopped
- 150 GRAM ALMONDS, chopped
Knead the flour, butter and egg to a dough. Put a part aside and line a round cake tin with the rest; put it in the fridge for half an hour. Heat the pancake syrup and stir un the bread crumbs, the ginger and the lemon juice and rind. Put the pancake mixture on the dough and close the tart with dough strips from the remaining dough, as in the picture. Brush the tart with milk and bake the tart 30 minutes at 190 degrees Celsius. Serve with vanilla ice cream.
Split 4 eggs and beat the egg whites until fluffy. Beat the butter with the sugar, add the remaining 2 eggs and 4 egg yolks one by one. Beat in the almond paste. Stir in the flour and the corn starch and finally, carefully stir in the egg whites. Grease a round cake tin. Put 4 tablespoons of the batter into the tin and put it under the grill for three minutes (approximately, until the top is golden brown). Add 3 tablespoons of batter, spread it out and grill 3 minutes again. Repeat the process until all batter has finished. Switch off the grill and leave the cake in for 10 minutes; allow it to cool down. Melt the chocolate, stir in the almonds and spread this mixture on the top of the cake. Cool down for 2 hours (at room temperature).
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