[url=http://elladkin .livejournal.com/191 876.html#cutid1]Words and the author.[/url] to Prepare the cream. Beat icing sugar with egg yolks and flour.

Milk is put on fire. As soon as it boils, remove from heat

And pour a thin stream into the egg mixture. Stir constantly, until, until the mixture becomes creamy and uniform.

In advance almond grind

Add the almond flour and put on fire.

Cook on low heat until until the mixture becomes thick. Stir constantly, do not forget.

[b]to Prepare the dough.[/b] Mix the sifted flour with the baking powder and pour on the table ( in a Cup).

Make a hole in the cone and add: softened butter, egg and yolk,

Powdered sugar. Knead the dough.

Shape into a ball. Cut it into two pieces, cover with cling film and refrigerate for 1 hour.

After a time, remove dough and roll out two disks. Roll out the dough thinly. Then the result was not rude. The first disc to put on the bottom of the form. Well walk around the edges! And put the cream on the surface of the disk. Much much do not put that beyond the sides did not come out.

Suggest to pierce it with a fork on the surface of the top disk before putting it on top. Top cover with the second disk and the edges to close up.

Coat with the egg. Sprinkle with nuts. Put in hot oven 180°C and bake for about 30 minutes. At the end you can sprinkle sugar powder. [url=http://elladkin .livejournal.com/191 876.html#cutid1]Isto the Riya of the author.[/url]According to one version, this cake was invented in the 18th century in Emilia-Romagna and then recycled, and the other in Tuscany. Actually, these two recipes are very similar. Under the Tuscan version of the cake was invented by a Florentine chef Guido Samorini, as an alternative to traditional local sweets. They say that the true recipe is a huge secret, and all the recipes that go from mouth to mouth, only fakes. That's really a fake I do not know if this recipe.