A great cake recipe for any occasion:
All dough ingredients in a bowl form and knead a quick knead dough. Form this into a ball and place in the refrigerator wrapped in greaseproof paper for at least half an hour.
Grease small cake pans well with softened butter (in great detail, otherwise watch how to get the larches out of the mold. )
Roll out half of the dough with a rolling pin between cling film to a thickness of about 4mm and line the tins with it. Spread a little apricot jam on the bottoms of the dough, knead the rest of the dough and put it in the fridge again.
For the filling, crumble the marzipan mixture into a container, add the egg yolks, the sifted powdered sugar and the grated bitter almond kernels (alternatively a little bitter almond flavoring) and stir until smooth. Add the apricot liqueur drop by drop. Whip the egg whites with a pinch of salt until stiff and fold into the marzipan. Then fill the ramekins with the mixture.
Repeatedly roll out the leftover dough with a rolling pin between the cling film, and roll or cut thin strips. Place these strips in a criss-cross pattern on the tartlets and press them lightly around the edges.
Bake the tartlets in a heated oven (180 °C, gas mark 2) for about half an hour and then leave them to rest in the pan for about 15 minutes. Then turn out and brush the tartlets with the apricot jam.
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