4/4 cake mould
Round
Dimensions L : 26 cm l : 26 cm H : 6 cm Cap :2.1L
-
Description
-
Features
- Maximum temperature: 350°C
- Minimum temperature: -40°C
- High thermal shock resistance
- Oven safe
- Microwave safe
- Fridge & Freeze safe
- Dishwasher safe
- Not suitable on hobs
-
Product details
-
Usage tips
Item added to your cart
Yum yum
Ingredients
2
- 10sheets filo pastry
- 50g melted butter
- 2tbsp sugar
- 150g ground almonds
- 75g sugar
- 75g softened butter
- 2 eggs
Utensils
Recipe
Preheat the oven to 180°C.
In a mixing bowl, combine the ground almonds, eggs, sugar, and softened butter to make the frangipane filling.
In a baking tin, lay two sheets of filo pastry, ensuring the edges hang over the sides. Brush them with melted butter. Repeat this process twice, layering two sheets at a time and brushing with butter between each layer.
Spread the frangipane filling evenly over the pastry. Don’t forget to hide a charm or bean (optional).
Cover the filling with the remaining filo sheets, layering and brushing with butter as before. Fold and scrunch the overhanging edges to seal the tart.
Scatter a few small pieces of butter over the top and sprinkle with the 2 tablespoons of sugar.
Bake in the oven until golden and crisp.