- crust crust, partially baked - 1 Piece
- almonds - 1 glass
- flour - 1 1/2 Art. spoons
- sugar - 2/3 Cups
- unsalted butter at room temperature - 9 Art. spoons
- Big Eggs - 2 Pieces
- almond extract - 1/2 teaspoonfuls
- orange peel - 1 1/2 teaspoons
- crimson jam - 1/3 Glass
- grated or sliced almonds - To taste (if desired)
1. Chop the almonds. Grind almonds and flour in a food processor. Mix with sugar, then with butter, almond extract and orange peel until a homogeneous consistency is obtained. Add egg and egg white from the second egg, mix. Put the filling in a medium bowl and put in the refrigerator for at least 3 hours. 2. Preheat the oven to 175 degrees with the counter in the center. Evenly grease the raspberry jam with a crust for pie. 3. Top with almond filling and flatten with spatula. When using grated or chopped almonds, sprinkle it on top. Bake the cake until golden brown, about 45 minutes. Let cool on the counter. 4. Extract the cake from the mold, cut into pieces and sprinkle with powdered sugar, if necessary. Almond filling can be prepared 2 days in advance and stored in the refrigerator. Before use, let it stand at room temperature.
Servings: 6-8