This variation on the classic German dessert, which consists of a sweet pastry dough that's topped with a caramelized almond mixture. Here, the base is a classic cake that's made by creaming butter and sugar and then mixing in eggs, one at a time, followed by the dry ingredients and milk. The topping is a cooked mixture of sugar, butter, milk, and blanched almonds, and you can use whole, sliced, or slivered.


  • 100 grams butter
  • 100 grams sugar
  • 2 eggs
  • 250 grams flour
  • 1 teaspoon baking powder
  • 3 tablespoons milk
  • 100 grams sugar
  • 100 grams butter
  • 3 tablespoons milk
  • 100 grams blanched almonds (sliced or chopped)


  1. Preheat oven to 200°C (approximately 400°F).
  2. For the pastry, beat butter with sugar, add eggs one by one and mix well.
  3. Sift flour with baking powder. Gradually add flour mixture and milk.
  4. Beat well.
  5. Press pastry dough in an even layer into a greased and floured pie pan.
  6. For the topping, heat sugar, butter, milk and almonds in a saucepan.
  7. Mix well.
  8. Simmer over low heat, stirring often, for 7 minutes.
  9. Immediately pour topping over pastry dough in pie dish.
  10. Bake in preheated oven for about 40 minutes.
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