A cake recipe for all foodies:
1. for the dough, put the flour in a large enough bowl, press a bulge in the center, butter in cubes, sugar and salt on the edge evenly distribute, egg yolks and 2 tbsp iced water in the bulge form. Quickly knead all ingredients together from the center to form a ball of dough, cover and refrigerate for half an hour.
2. roll out the dough on a floured surface to a circle of 32 cm ø. Fold the dough onto a pastry roller and place loosely over a 28 cm ø tart pan. Press lightly with fingertips until smooth. Cut the dough overhanging the edge into small pieces with a sharp kitchen knife. Prick the bottom of the dough several times with a fork. Bake in a heated oven at 200 °C (gas 3.
Circulating air 180 °C ) on the 2.
Pre-bake on the second rack from the bottom for 12 minutes. 3.
For the topping, cream the marzipan paste with butter, sugar and 1 pinch of salt. gradually fold in the egg yolks, then the almond liqueur.
Whip the egg whites to a stiff egg white and gently mix together with the ground almond kernels, a little at a time, using a spatula. 4.
Spread the topping on the pre-baked tart form and smooth. Then spread the whole almond kernels evenly on top in a ring shape. Bake in the heated oven at 200 °C (gas 3, convection oven 180 °C) on the 2nd rack from the bottom for 20-25 minutes.
Bake for 20-25 minutes (convection oven 35-40 minutes), covering the tart with aluminum foil after 15 minutes.
5. remove the dust
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