Spanish pie (Spain)

Italian pies are composed with custard, this one is Spanish and has got some decorations which aren't cooked in the bakery and a cream with butter and eggs.

Per leggere questa ricetta in Italiano clicca qui

Difficult: low

Cooking time: 40 minutes

Preparation time: 1h 15 minutes

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Ingredients (for 6 people):

For the mixture

60 g of flour 00;

80 g of sugar;

2 egg yolks;

1 lemon;

80 g of butter;

Salt;

For stuffing and decoration

145 g of almonds;

125 g of sugar;

65 g of butter;

1 synthetic vanilla extract;

3 medium eggs;

420 g of blackberry jam;

For the almond paste

70 g of shucked almonds;

A spoon of water;

30 g of sugar.

Prepare the almond paste: put the almonds in a mixer with sugar. Add slowly the water until you'll get a cream. Put it in the fridge. Mix into a bowl the flour, the sugar, the egg yolks, the lemon grated peel, the soft butter and a little bit of salt (1). Let the mixture make cold into the fridge for 30 minutes. Stretch the mixture and put it into a cake pan with a little bit of butter and flour on it. Make some small holes with a fork (2). Mix into a mixer the sugar and the almonds (put 25 g of them into another bowl: you'll need it when you'll decorate the pie), then melt the butter and let it make colder. Put the almond flour into a bowl, add the vanilla, the egg yolks (slowly). Whip the egg whites in another bowl. Add them to the eggs cream. Put the jam into the cake pan and, on this one, the cream. Cook in the hot bakery at 180° (453.15 K) for 40 minutes (3).  Make some stripes with the almond past and build a grid, spread the jam and the almonds. 

Conservation: conservate in a dry place and consume until 4 days.