Summary

Ingredients

For the dough:

• 100 g flour
• 75 g butter, cold
• 1 teaspoon sugar
• 1 pinch (s) salt
• 1 egg yolk
• 1 tablespoon water, cold

For the cream: (almond cream)

• 50 g butter
• 50 g almond (s), round
• 2 egg (s)

For the cream: (vanilla cream)

• 150 ml milk
• 50 grams sugar
• 2 egg yolks
• 1 point butter-vanilla flavor
• 25 g flour

For decoration:

• Almond (s), whole, banched and peeled

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Instructions

1. Quickly knead the dough ingredients into a dough and wrap the dough in foil and put it in the fridge for half an hour.
2. For the first cream, stir the ingredients together until smooth.
3. For the second cream, heat the milk. In the meantime, mix the remaining ingredients into a cream, then stir it into the boiling milk and simmer until it has a pudding-like consistency. Mix both creams together.
4. Roll out the dough and place in a springform pan or tart pan, pulling up a 1-2 cm high rim. Prick several times with a fork and prebake for about 10 minutes at 190 ° C.
5. Let it cool down briefly, pour in the cream, spread it on the floor and bake the cake for another 10 to 15 minutes at the same temperature.
6. You can also put blanched almonds on top of the cream for decoration.