A simple but delicious cake recipe:
(*) for a cake springform pan of about 24 cm ø, edges greased almond flakes (1) in a plastic bag form, finely crumble with the rolling pin or grind in the cutter. Set aside half for the dough, the rest for the meringue.
Dough: Mix yolks and sugar in a baking bowl with a whisk until pale in color. Add crème fraîche and salt, continue mixing briefly.
Add flour and almond kernels, mix to a dough, cover and let cool for approx.
for about an hour.
Shape: roll out the dough on a parchment paper in about four mm thick round. Place the cake ring on top and press smooth so that the dough is rounded out. Put the rest of the dough aside.
Pull the parchment paper with the dough onto the mold base. Attach edge of mold, cut parchment paper all around to about 2cm.
Shape set aside dough into a roll, place on edge of mold, press smooth with fingertips and pull up four cm,
Leave to cool for thirty minutes.
Prick the bottom of the dough tightly with a fork, cover with a baking sheet of about
22 cm ø (for a 24 cm ø pan).
Bake blind for ten minutes in the lower half of the oven heated to 200 °C. Take out, remove small baking tray, reduce temperature to 180 °C. Bake for about ten minutes. Take out, cool in the pan on a rack.
Meringue quantity: Beat the egg whites with the salt until stiff.
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