Cake with raspberry jam
PREP: 35 MINSCOOK: 20 MINSREADY IN: 55 MINS
INGREDIENTS
160 g flour
100 g of sugar
80 g of almonds (chopped)
110 g butter (softened)
500 g cream / cream cheese (high fat)
130 g of sugar
2 eggs
2 tablespoons of flour
1 tablespoon vanilla sugar
300 g raspberry jam
100 g coconut crumbs
INSTRUCTIONS
Dough 1. In a plastic cooking pot, use a fork to mix the flour (cheese) with 100 grams of sugar, softened butter and chopped almonds.
Squeezed dough 2. Take one cup of sliced mixture, and pour the rest in a baking tray with a little butter. Proceed with the hands with the dough. Bake at 175 degrees for about 12 to 15 minutes.
Sour cream on the baked dough 3. In the meantime, in a bowl, mix the cream with 130 grams of sugar with a mixer. Add eggs one at a time and then a teaspoon of vanilla sugar. Finally add 2 tablespoons flour. Pour the mixture onto the hot baked dough and rinse for another 15 minutes.
Jam and coconut on the baked mixture 4. Apply the warm baked mixture to the raspberry jam. Mix the rest of the sliced mixture with coconut crumbs and sprinkle on the jam.
Cake is baked 5.Create again for about 20 minutes. Leave the cake for at least several hours in the refrigerator before cutting.
