Summary

Ingredients

• 2 roll (s) puff pastry, fresh
• 250 g mararine
• 350 g flour
• 200 g suar
• 2 packs vanilla sugar
• 50 g almond (s), round
• 1 glass apricot jam
• 125 g powdered suar
• 2 tablespoon lemon juice
• 1 tablespoon water

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Instructions

1. Line a baking sheet with parchment paper and place the puff pastry on top of each other.
2. Preheat the oven (electric stove: 200 ° C, gas mark 3).
3. Liquefy the margarine in a saucepan. Mix in the flour, sugar, vanilla sugar, a pinch of salt and the almonds with a fork. Now crumble the dough evenly over the puff pastry as a crumble. Bake the cake for 30 minutes.
4. Heat the jam in a saucepan and brush over the hot cake. Make icing from powdered sugar, lemon juice and water and drizzle it on the cake.
5. Tip: The cake tastes best when it sits through at least one night.