- sugar - 1 1/4 Cups
- jams - 1 1/2 cups
- Vanilla - 1/2 Pieces
- salt - - To taste
- lemon juice - 1/2 Art. spoons
- almonds - 1.25 cups
- wheat flour - 3 cups
- of butter - 1 glass
- lemon - 1 piece
- orange - 1 piece
- of egg yolk - 4 pieces
- almond extract - 1/2 teaspoonfuls
- orange water - 1 teaspoon
1. Make the stuffing. Place 1/4 cup of sugar in a small saucepan. Cook over high heat without mixing until all the sugar turns into caramel. Reduce the heat and add jam, vanilla, beans and seeds, 1 tablespoon of water, a pinch of salt and lemon juice. Caramel will bubble violently. Cook, stirring, until the caramel dissolves into the jam. Remove from heat and cool. Caramel can be cooked for the day in advance. 2. Make the dough. In a food processor, grind 1 glass of almonds with 2 tablespoons of flour. Using an electric mixer, whip butter, remaining sugar, 1/4 teaspoon of salt and zest, about 5 minutes. Mix with chopped almonds. Add egg yolks, one at a time, and then add almond extract and orange water. Beat. Add the flour and mix. 3. Divide the dough into six equal parts. Place each ball between two sheets of polyethylene and roll it into a circle with a diameter of 20 cm. Cool the cakes in the fridge for 2 hours or freeze for 30 minutes. 4. Preheat the oven to 190 degrees. Remove the polyethylene from the dough, lay it on a baking sheet lined with parchment, and bake until golden brown, about 15 minutes. Carefully watch the baking time so that the edges of the cakes do not darken. Allow to cool on the grate. Repeat with the remaining cakes. 5. Lay one cake on a large dish. Lubricate 3-4 spoonfuls of filling, evenly spreading it over the surface. Cover with a second cake and grease the filling again, repeating to the end. Apply a thin layer of toppings and sprinkle with chopped almonds. 6. The cake can be served immediately, but it will be even more delicious if it is tightly wrapped and served after 1-2 days.
Servings: 6-8