Almond buttercake and specula

METHOD

How to make it

1. 01

   STEP 1

   Done

   Fasten the almond food a day earlier and put it overnight in the refrigerator to let rest. This only makes the taste better. Stir the almond flour and the 150 grams of fine crystal sugar together in a bowl with a fork. Add half a beaten egg and orange grater and knead until you have a compact ball with almond grater. Form a block of it, pack in holding foil and put in the refrigerator until the next day.

2. 02

   STEP 2

   Done

   Preheat the oven to 175 degrees (lower and upper heat) and prepare your baking form (see notes).

3. 03

   STEP 3

   Done

   Beat the butter creamy with the 200 grams of fine crystal sugar. I use the beater of the stand mixer for this, but you can also do it with a hand mixer. Add half the egg, all wheat flour and speculaes and knock on until you have a coherent dough. Divide the dough into 2 parts.

4. 04

   STEP 4

   Done

   Remove the almond food from the fridge and knead it well with the extra egg that you first knock. So the food becomes delicious again and you can process it well.

5. 05

   STEP 5

   Done

   Cover the bottom of your spring or baking form evenly with half of the buttercake dough and distribute the almond food over it as a bonus layer. Finally, the second part of the buttercake dough is about it. Divide evenly again and iron smooth with the convex side of a spoon, press the dough everywhere well.

6. 06

   STEP 6

   Done

   You got half an egg left, use it to cover the top light. Use the teeth of a fork to make a pattern in the top and then sprinkle with the amandel chips.

7. 07

   STEP 7

   Done

   Put the springform tin 25 - 30 minutes in the oven until the top is golden brown. It's okay if the buttercake doesn't feel ready, it'll be fine later. Remove the mould from the oven and let it cool completely on a rack. Then you can cut it into dots or cubes.