Cake "Santiago"

Description

This dessert is named in honour of the Apostle Santiago, patron of Spain. The filling is prepared on the basis of ground almonds. Ground cinnamon and sherry enhance the taste. Traditional decoration of this cake is a cross that is drawn on the surface, which is sprinkled with powder.

Ingredients

Almonds

300 g
Chicken egg

8 piece
Butter

100 g
Flour

200 g
Sugar

500 g
Cinnamon

1 Tbsp
Alcohol

60 ml
Powdered sugar

50 g

Cooking

Beat with mixer 2 eggs until frothy.

Add the softened butter and continue to beat.

Gradually introduce the sifted flour and knead a soft dough. No sugar, no salt in the dough is NOT put. Sprinkle the table with flour and roll out the dough as thin as possible. The dough will be very elastic and to work with him is easy and pleasant.

The bottom and sides of the roasting tin (you can use split, but the fit and form for Tarta) oil and spread out the dough so that the edges hanging down.

Let's prepare the filling. To do this in the blender to ground the almonds. Add to it the sugar (although I have sweet tooth, but was afraid to take 500g and added 400g to me that was enough, but my husband, after tasting the result, said that the next time added all the norm), cinnamon and mix well all dry ingredients.

Then add the remaining eggs.

And pour a glass of sherry. I used domestic sherry, it is practically not inferior in quality to foreign (well, for non-professional), but much less worth it.

Again all mix well and pour in our form with the dough.

Carefully with a knife cut the excess dough.

And put to bake in preheated oven for 45-50 minutes at a temperature of 160 degrees. Orientirueshsya for the filling - it should be firm but not dry. I have a form are not high but quite wide, so this time for me was a lot and the top formed a crispy crust, which I was only too happy. Take out the cake from the oven and allow it to cool in the baking pan.

And yet do you want to decorate. As I said, the traditional decoration for this cake is a cross of Santiago Apostol, here we are going to draw. To begin, I made him a sketch on a piece of ordinary school notebook in the box, cut them out and glued to a piece of cardboard and again cut and got such a stencil.

Once the cake has cooled, remove it from form, we shift on a plate and add above prepared stencil.

Top liberally sprinkle with powdered sugar.

Then carefully pick up the stencil, trying to keep the powder from it is not got on the cake. And start tasting. The classic version of the submission with sweet wine. But with tea it's just amazing.

The filling of the cake is very delicate, a little humid. Despite the absence of honey, the taste I would describe as honey-nut and it's all surrounded by the finest crispy dough. And the fragrance, flying around the apartment in the baking process, you simply turn the head.

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