Split the eggs. Beat the egg white stiffly. Roast the almond
flakes slightly.
Mix the soft butter with granulated sugar, almond powder and
vanilla sugar. Keep stirring and add the egg yolks one by one.
Mix with the flour and the beaten egg white.
Put the dough in a greased and floured cake mold and finish
with almond flakes. Put the cake pan in an oven preheated to
185 ° C for 35 minutes. The cake must be golden brown.
Check with an awl.
Variant: in some recipes, zest of biocitrone is mixed in the
dough. In others there is talk of finishing with red berries or the
almonds dough is baked in puff pastry.
Diksmuide almond pie
almond flakes
125 gr of butter
125 g of granulated sugar
125 g of almond powder
This cake was originally baked especially in the Easter
weekend. The origins of this cake go back to the 13th
century.
Split the eggs. Beat the egg white stiffly. Roast
the almond flakes slightly.
Mix the soft butter with granulated sugar,
almond powder and vanilla sugar. Keep stirring
and add the egg yolks one by one. Mix with the
flour and the beaten egg white.
Put the dough in a greased and floured cake
mold and finish with almond flakes. Put the
cake pan in an oven preheated to 185 ° C for
35 minutes. The cake must be golden brown.
Check with an awl.
Variant: in some recipes, zest of biocitrone is
mixed in the dough. In others there is talk of
finishing with red berries or the almonds dough
is baked in puff pastry.
almond flakes
125 gr of butter
125 g of
granulated
sugar
125 g of almond
powder
This cake was originally baked especially in
the Easter weekend. The origins of this
cake go back to the 13th century.
Diksmuide almond pie
taste and tradition
