A very delicate and tasty dessert with a pleasant almond aroma consists of two layers. The secret of this cake is that they are not placed on top of each other, fastened with cream, as usual, but baked together, and a completely different dough is used.
It is necessary
- For the test:
- - flour - 200 g;
- - sugar - 3 tablespoons;
- - butter - 100 g;
- - egg - 1 pc.
- For the protein layer:
- - egg - 5 pcs;
- - sugar - 200 g;
- - almonds - 100 g;
- - flour - 2 tablespoons.
Instructions
Step 1
Chop the butter together with sugar into crumbs. Then beat the egg into the mass and mix until smooth. Add the sifted flour and knead the dough. Leave it on for 15-30 minutes, and then roll it into a rectangular layer 5 mm thick.
Step 2
Place the dough on a baking sheet without greasing. Prick the layer in several places with a fork and place in the preheated oven for 5 minutes. It is necessary to bake the cake until half cooked.
Step 3
Prepare the mass for the second crust. Separate the whites from the yolks and whisk with the sugar. Chop the almonds and fry in a dry frying pan. Add the nuts to the whipped egg whites. Transfer everything to a small saucepan and place in a water bath. Heat the mass and add flour to it, stirring constantly. The dough should be homogeneous with a characteristic glossy sheen.
Step 4
Pour the protein mass onto the cake and send the baking sheet to the oven for another 10-15 minutes. In this case, the top layer should be well reddened.
Step 5
Cut the finished cake into portions (triangles or squares) and sprinkle the Krakow-style cake with almond petals.
