A very aromatic English pie with a pleasant cranberry sourness and almond frangipan will turn even an ordinary tea party into a real holiday!
It is necessary
- The foundation:
- - 100 g of premium wheat flour;
- - 50 g butter;
- - 1 yolk;
- - 20 g of icing sugar;
- - a bag of vanilla sugar.
- Frangipan:
- - 150 g of almonds;
- - 175 ml of icing sugar;
- - a bag of vanilla sugar;
- - 1 egg;
- - 170 g butter;
- - 2/3 tbsp flour, premium.
- Cranberry Jam:
- - 190 g cranberries;
- - 75 g of sugar;
- - a pinch of cinnamon and anise.
- Glaze
- - 1/4 orange;
- - 1 tbsp. icing sugar.
- Almond petals for decoration.
Instructions
Step 1
First of all, we need to rid the skin of the almonds. Fill the nuts with boiling water and leave for 10 minutes. Then we put them in a colander and put them under a stream of cold running water. If not all of the nuts are stripped, repeat the procedure again.
Step 2
Preheat the oven to 100 degrees. Put the almonds on a baking sheet and dry for 20 to 30 minutes.
Step 3
In the meantime, the almonds are drying, let's make the jam. Pour the berries into a small saucepan (you can leave a handful for decoration), add sugar, add spices and set over medium heat. Cook until thick. If desired, you can punch the finished jam with a blender.
Step 4
Almonds should be ready by now - let them cool down. We also set aside the ready-made jam to cool and move on to the base. Sift flour and chop it and butter with a knife into crumbs. Add powdered sugar, mix. Spread the yolk separately with a fork and a bag of vanilla sugar. Mix with flour crumbs and knead the dough. Roll it out between two layers of cling film and put it in a pre-oiled form. We send for an hour in the cold.
Step 5
Meanwhile, use a coffee grinder or hand blender to grind the almonds into small crumbs in small portions, so as not to get almonds instead of crumbs. You can add a little sugar - it will serve as an absorbent. Beat the softened butter with sugar until light and fluffy. Add egg and stir until smooth. Combine both masses with a spatula and send to the cold for 60 minutes.
Step 6
Remove the base from the refrigerator and prick it with a fork. Cover the base with baking paper along the diameter of the mold and pour the beans on top. Send in preheated to 180 degrees for 7 minutes.
Step 7
Take out, remove the load and grease the base with jam. Top with almond frangipan, smooth and sprinkle with almond petals. If berries were left for decoration, scatter them over the surface of the cake. Put in the oven for 30 - 35 minutes.
Step 8
In the meantime, remove the zest from a quarter of the orange and squeeze out the juice. Mix with powdered sugar and boil a little. Apply the resulting glaze to the still warm cake with deliberately careless movements. Cool slightly and serve.
