- Sugar - 200 Grams
- Canned peaches (apricot) - 350 Grams
- Eggs - 4 pieces
- Almonds - 120 Grams
- Syrup of almonds - 2 Art. spoons
- Baking Powder - 1.5 Teaspoons
- Butter - 180 Grams
- Flour - 170 Grams
1. Steep boiling water for two or three minutes, pour almonds, then immerse immediately in cold water. While the almonds are wet, we squeeze the nut with fingers and the nucleoli from the skin will be cleaned very easily. 2. Cut the peeled almonds in the oven and ground to a fine crumb condition in a blender, add sugar and grind more. 3. Divide the yolks and egg whites. Whisk egg yolks with 50 grams of sugar before whitening. Add almond syrup, a mild oil and whip until creamy. Add flour, as baking powder, and then mix quickly enough. With a pinch of salt and a hundred grams of sugar, beat the whites (you need to beat to steady peaks). In a mixture of eggs and almonds, stirring from the bottom up, gently mix the proteins. The dough will turn creamy, light, tender. 4. Cover the bottom of the parchment with a parchment, put the dough out. Slice peaches into quarters. Put the pieces on top of the test. 5. Minutes forty-forty-five at a temperature of one hundred and ninety degrees bake a cake. 6. It is necessary to cool the cake. Bon Appetit!
Servings: 8