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| ●Instructions |
Photo #1
Photo #2
Photo #3
Photo #4
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In a bowl, cream together butter and half of the sugar (50g).
Stir in egg yolks and almond powder, in that order. (Photo #1)
In a bowl, combine egg whites and the rest of the sugar (50g). Beat until stiff. (Photo #2)
To the butter mixture (#1), alternately stir in the meringue (#3) and flour in several additions. (Photo #3)
Fill small round cups or tartlet molds with the batter 4/5 full. Bake in a preheated oven at 180 °C (365 °F) for about 15 minutes until brown.
While baking, mix sugar syrup and rum.
When baked, brush with the syrup generously while the cakes are still hot, then allow them to cool. (Photo #4)
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| Servings per Recipe |
Calories per Serving |
Ready In |
| 6 |
twelve 6cm tart molds |
375kcal |
60 minutes |
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| butter |
100g |
| sugar |
100g |
| egg yolks |
60g |
| almond powder |
50g |
| egg whites |
90g |
| cake flour |
100g |
| sugar syrup |
40g |
| rum |
10g |
【Preparation】
- Allow butter to soften at room temperature.
- Sift almond powder.
- Sift flour.
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