Description
This cake will appeal to all lovers of almonds and almond pastries. Very tasty pastries and a wonderful addition to tea. Raspberry gives acidity, and a handful of blueberries, very well set off the taste of the pie. To prepare this dessert is not difficult, and the preparation will take very little time.
Ingredients
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Raspberry
200 g
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Blueberries
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Butter
130 g
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Almonds
130 g
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Flour
100 g
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Sugar
120 g
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Soda slaked vinegar
1 tsp
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Lemon juice
2 Tbsp
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Chicken egg
2 piece
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Bread crumbs
1 Tbsp
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Vanilla sugar
1 pack
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Leavening agent
1 tsp
Cooking
Mix the dry ingredients: sifted flour, baking powder, vanilla sugar,
And almond crumb. I have roasted almonds, I ground in a coffee grinder, but not quite finely.
In another bowl, mix eggs, lemon juice, sugar and soft butter. Mix well.
Mix liquid and dry ingredients. With the help of the mixer.
In form, covered with baking paper, greased and dusted with breadcrumbs,
Evenly spread the dough. On top of it arrange the raspberries and blueberries (you can replace blueberries or currants). If you have frozen berries, it is no need to defrost! The size of my shape f-24 see
If you want the berries were visible in the finished cake, put a large berry. Pie will rise when baking in 2.5 times. You can leave some berries for decoration cake. Bake pie in preheated oven to 180 C, 40 minutes.
The cake is ready! Let cool in the form, spread on a dish, sprinkle with powdered sugar or almond leaves, cut and served with tea, coffee... enjoy your tea!
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