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Yield
One 10 inch tart or springform pan
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Time
15 minutes to assemble
30 minutes to bake
Total Time: 45 minutes
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This rich Danish cake is a breeze to make.
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INGREDIENTS
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1-7 oz box Odense Almond Paste, grated 1/2 cup granulated sugar 1 stick (8 tablespoons) butter, room temperature 3 eggs, room temperature 1/2 cup cake flour OPTIONAL, confectioner's sugar
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TOOLS & EQUIPMENT
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10" tart or springform pan
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DIRECTIONS
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- Preheat to 350°F. Grease and flour tart pan.
- Add grated Almond Paste, sugar and butter to a mixing bowl. With mixer on low speed combine ingredients, beat on high 2-3 minutes.
 
- Add eggs, one at a time, beating well between each. Beat on high until batter is light colored and fluffy (about 3 min.).
- Sift cake flour into almond mixture. Gently fold in flour by turning with a spatula until ingredients are just incorporated. Folding is NOT stirring.
- Spread batter into tart pan. Bake 30 minutes or until golden and a toothpick inserted in the middle comes out clean.
- Let the cake cool completely on a wire rack before removing from pan. Sprinkle with confectioner's sugar.
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800.243.0897 / phone
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Andre Prost, Inc.
P.O. Box 835
Old Saybrook, CT 06475 |
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