Culinaria Spain
Tags: almonds pastry shortcrust pastry sweet pastry cakes and pies with nuts
Recipe Reviews
friederike from Berlin,
Very delicious!
I had some problems with the short crust pastry (as usual). It didn't seem to come together that easily, but remembering this pastry, I ignored the suggestion to add some milk, and time proved me right.
I did, however, leave it in the fridge for several hours instead of 30 minutes, so when I wanted to roll it out, it was much too hard. That wasn't really a problem, I had the time to let it get to nearly room temperature again. It was still quite hard but manageable when I started rolling it out, but when I finished, it was not only soft but also very sticky. I had to roll it out again, using a lot more flour this time.
Once I had filled the spring form pan with both the pastry and the filling, I considered cutting away the part of the pastry that stuck out (ca. 2 cm). I'm glad that I didn't as the filling rose and the pastry shrank, and in the end it came out just perfect.
The pastry had a distinctly eggy flavour - if you don't like that, just use another recipe for sweet shortcrust pastry. Other than the pastry, it was absurdly easy.
I used this template for the decoration - just place it on the cake, dust with icing sugar, carefully push the icing sugar on the cross aside and remove the paper cross with some tape.
(edited 8th March 2014) (2) comment (2) useful
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