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An invitation to almonds


The flower that is coupled in fruit


Makes 50 (3 cm each):

200 g marzipan
200 g butter, softened
200 g sugar
5 eggs (255 g)
85 g cake flour

230 g marzipan

Apricot jam:
400 g apricots
120 g sugar
½ vanilla bean

Peel, crush and pit the apricots.
Mix the apricot puree, sugar and vanilla bean in half in an open pan.
Bring to simmer, keeping a slow boil and reduce until you reach the desired texture (15, 20 minutes).
Close the jars and turn them with the lid down to create a vacuum for 15-20 minutes.
Pour the jam into jars with screw sterile, turning them with the lid down for 30 minutes to create a vacuum.
To sterilize the jars just get them directly from the dish washer or plunge them into boiling water for 10 minutes.

Preheat oven to 190 º C.
Grease and line with parchment paper tray of a 34 X 44 cm.
Combine the marzipan with the butter and sugar until fluffy (10 minutes).
Mix the eggs, one by one, until the previous one is completely incorporated.
Gently fold in the flour.
Bake for about 20 minutes, or until golden.
Cool completely in the mold.
Unmold the cake.

Cut the cake horizontally into 3 equal parts.
Spread a thin layer of apricot jam between layers and on top of the cake.
Roll the marzipan with a rolling pin with a thickness of 3 mm and cut the excess.
Cover the top of the cake with marzipan and reverse on a tray with parchment paper (the marzipan should be underneath).
Refrigerate until the cake is firm.
Cut the cake into squares.
Invert the squares and decorate to taste.
* the cake can freeze up to 3 weeks.


5 Responses to “An invitation to almonds”

  1. PRESA SPORTIVA em 19 February, 2010

    simply amazing !

    bravo Leonor ! bravo !

  2. Mowie @ Mowielicious em 23 February, 2010

    That is just beautiful! Perfection. I love it!

  3. lisaiscooking em 23 February, 2010

    So delicate and pretty!

  4. spice and more em 9 March, 2010

    Gosh they look gorgeous…wish I could eat one of them now!

  5. Chocolate Freckles em 24 August, 2010


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