Description
Shortbread crust, layer of raspberry, crispy crust with almonds on top. Very tasty cake.
Ingredients
-
Flour
200 g
-
Butter
200 g
-
Sugar
200 g
-
Chicken egg
3 piece
-
Liqueur
2 Tbsp
-
Semolina
100 g
-
Berry
300 g
-
Almonds
-
Starch
1 Tbsp
Cooking
200 g flour, 100 g butter, 100 g sugar, mix into crumbs.
Add the egg. Knead the dough.
Roll out the dough and using the rolling pin to transfer to the form, making bumpers. Prick and place in freezer for 20 minutes.
At this time, prepare the filling for the pie. Beat the butter with sugar.
Add the liquor and 2 eggs.
Continuing to whisk, gradually add the semolina.
Used semolina firm Mistral.
Raspberries pour starch. Put the raspberries on the dough, top with the stuffing.
Sprinkle almond petals. Put in pre heated oven. Bake at 200 deg. 35-40 minutes.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.