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Ingredients for a tender dough (baking pan Ø 26-30 cm) :
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Ingredients for Fruit Pie with Almond Cream:
170 g butter
6 tablespoons of water
2 tablespoons of vegetable oil
2 tablespoons of sugar
320 g flour
a pinch of salt
220 g soft butter
150- 200 g powdered sugar
vanilla or almond extract
260 g almond flour (ground almonds or walnuts)
a pinch of salt
+ fresh fruit - peaches, nectarines, apricots, raspberries, blackberries.
Preheat the oven to 210 degrees and prepare a cake pan 26 - 30 cm.
Sift the flour into a bowl and set aside.
Put the butter, water, oil, sugar and salt in the cake pan. Place the pan in the preheated oven for about 15 minutes, until the butter has melted, bubbles and begins to turn brown around the edges.
Carefully remove the pan from the oven and add the mixture to the flour in the prepared bowl. Stir quickly with a spatula until the dough comes together and pulls away from the sides of the bowl.
Pour the dough into the prepared cake pan and use your hands to spread it over the entire surface of the pan, including the sides. You can use a spoon or fork to help. Since the dough is oily and warm, it tends to slide down the sides but don’t be afraid.
Prick the bottom of the cake with a fork and place in the preheated oven for 14-15 minutes, until the dough is golden brown. Remove from the oven and let cool down completely in the pan.
The almond cream:
Preheat the oven to 190 degrees. Wash the fruits and cut them into pieces.
Beat the soft butter with sugar and add the eggs one by one. Add the almond flour and a few drops of vanilla or almond extract. Stir the cream into the pre-baked and completely cooled cake and spread the mixture evenly.
Place the fresh fruit pieces on top and gently press them into the cream. Don't be afraid to use as much fruit as possible. If you use fresh peaches, peel them, for the other fruit it is not necessary.
Place the cake pan in the preheated oven for 30-35 minutes, until the almond cream is golden brown. I recommend placing the pan on a baking sheet while it is still in the oven, otherwise the butter may separate and run into the bottom of the oven.
The cake tastes very good right when it comes out of the oven, but it is also perfect after a few days.