Flourless Almond Cake

La flourless almond cake It's ideal for people with gluten or lactose intolerance. It's quick and easy to make, using only fresh almonds and egg yolks.

• Time di Preparation: 30 minutes
• Time di baking: 45 minutes
• Difficulty: Bassa

Ingredients (for eight people)

• 120 gr di sifted flour
• 60 gr di butter into small pieces
• 30 gr di granulated sugar
• 2 tablespoons di frozen water

Garnishing

• 40 gr di sent almonds
• 30 gr di granulated sugar
• 100 gr di marzipan
• 100 gr di butter
• 2 eggs, lightly beaten
• 1/4 di teaspoon of extract di almonds
• 2 tsp di Orange peel
• 80 gr di sifted flour
• 1/2 teaspoon di baking powder
• 60 gr di jam di warm and sieved apricots
• 1 lightly beaten egg
• 30 gr di flaked almonds

Preparation

• Preheat the oven to 180°C. Grease di oil or butter a springform pan di 20 cm di diameter.
• In a bowl, work the flour and butter with your fingers until they form nice large crumbs; mix in the sugarAdd almost all the water and mix with a spatula, adding more water if necessary. Knead well on a floured surface.
• Roll out the dough and line the cake tin. Cut the dough into di under the edge di 1,5 cm. Refrigerate for 20 minutes. Cover the pastry with parchment paper and dried beans and bake for 10 minutes. Remove from the oven, remove the paper and beans, and bake for another 10 minutes; let cool.
• Filling: In a blender, blend the almonds and sugar for 20 seconds. Using an electric mixer, beat the marzipan, butter, and almonds in a bowl for 5 minutes. Gradually fold in the eggs, extract, and sugar. di almonds and orange zest.
• Pour into the bowl and incorporate the flour and yeast. On the cooled bottom of the cake Spread the jam and filling. Level the surface. Brush with egg and sprinkle di almonds. Bake for 30 minutes. Remove the pan from the sides and let it cool on a wire rack.