Krakow shortbread cake

Name: Krakow shortbread cake
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 250 g Butter or margarine; 300 g Flour; 125 g crushed almonds; 7-10 Tbsp Egg yolk from 4 hard boiled eggs; 375 g Icing sugar; 1 package Vanillin sugar; 7-10 Tbsp Grease; 3 Protein; 275 g Apricot Jam; 2-3 TABLESPOONS Lemon juice; 7-10 Tbsp whole, unpeeled almonds and dried apricots

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

250 g Butter or margarine
300 g Flour
125 g crushed almonds
7-10 Tbsp Egg yolk from 4 hard boiled eggs
375 g Icing sugar
1 package Vanillin sugar
7-10 Tbsp Grease
3 Protein
275 g Apricot Jam
2-3 TABLESPOONS Lemon juice
7-10 Tbsp whole, unpeeled almonds and dried apricots

Directions

1
Knead the fat, flour, almonds, egg yolk, 100 g icing sugar and vanillin sugar with the dough hooks of the hand mixer. Cover and chill for approx. 30 minutes. Quarter the dough and roll out 1/4 of each dough on a greased base of a springform pan (28 cm Ø).
2
Prick several times with a fork and bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 10-15 minutes until golden brown. Let cool on a cake rack. Beat the egg white until very stiff.
3
Sieve 75 g icing sugar and fold in carefully. Pass the jam through a sieve. Add 150 g to the beaten egg white and mix to a creamy mixture. Spread 3 cake bases with it and place them on top of each other.
4
Cover with the fourth bottom. Stir 200 g icing sugar, remaining jam and lemon juice until smooth. Spread the cake all around. Decorate with almonds and chopped apricots and leave to dry.
5
Makes 12 pieces.