Almond Moon Cake

AUTHOR
Bill Macdonald
DIFFICULTY
easy
RATING
4 4
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 1
  • 200 g Butter or margarine
  • 100 g Icing sugar
  • 300 g Flour
  • 1 Egg yolk (size M)
  • 1 pinch Salt
  • 7-10 Tbsp Flour
  • 7-10 Tbsp Grease
  • 7-10 Tbsp Cling film
  • 400 g Almond kernels
  • 400 g Sugar
  • 50 g light syrup
  • 4 TABLESPOONS Lemon juice
  • 150 g Whipped cream
  • 25 g Butter or margarine
  • 50 g Honey
  • 2 Egg yolk for spreading
  • 7-10 Tbsp Icing sugar
  • 7-10 Tbsp parchment paper

Directions

  1. 1

    For the dough, mix the fat, icing sugar, flour, egg yolk and salt with the dough hooks of the hand mixer. With cool hands knead to a smooth dough. Wrap in foil and leave to cool for approx. 30 minutes.

  2. 2

    In the meantime, chop the almonds coarsely for the filling. Melt 200 g sugar, syrup and lemon juice to a light caramel, finally add the almonds. In a second pot, bring whipped cream, remaining sugar, fat and honey to the boil and stir into the caramel.

  3. 3

    Let it cool down. Halve the shortcrust pastry. Roll out one half to a circle (approx. 26 cm Ø) on a floured work surface. Place in a greased springform pan (24 cm Ø). Press the protruding edge onto the edge of the springform pan.

  4. 4

    Place the almond filling on top, smooth it down and brush it with some whisked egg yolk. Roll out the rest of the short pastry thinly. Cut out a circle of 24 cm Ø and lay it on the filling. Prick several times with a fork and brush with whisked egg yolk.

  5. 5

    Cut out moons from the dough remains, place them on the lid and also brush them with egg yolk. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for about 40 minutes. Then cool down and dust with icing sugar.

  6. 6

    Results in about 16 pieces.

Nutrition Facts

KCAL
490 kcal
CARBS
51 g
FATS
29 g
PROTEINS
7 g