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Description

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.

Ingredients

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)

Directions

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