Frangipane chocolade amandeltaart




  • Dough

  • Use all raw materials at room temperature.

    Place all ingredients in a bowl and knead into a dough for 3 to 5 minutes.

    Let the dough rest in the refrigerator for 30 minutes.

  • Filling

  • Use all ingredients at room temperature.

    Beat the butter smoothly for 1 minute on a low speed.

    Add the frangipane mix and beat on medium speed for an additional 3 minutes.

    Now add the eggs 1 by 1 to the batter and mix them through the batter at low speed until well incorporated.

    Repeat this until all the eggs have been processed.

    Now briefly mix the chocolate drops through so that they are well distributed.

  • Finishing

  • Preheat the oven to 180 ° C.

    Spray the baking pan with baking spray.

    Remove the dough from the refrigerator and knead very briefly for about 15 seconds.

    Roll out the dough with a rolling pin to a thickness of 3 millimeters.

    Line the baking tin with the rolled out dough.

    Fill the baking tin with the filling for about ¾ full.

    Sprinkle the top of the cake completely with the sliced almonds.

    Bake the cake in the middle of the preheated oven for 20 to 30 minutes.

    Let the cake cool in its mold and sprinkle with icing sugar.