 |
|
|
 |
| ●Instructions |
Photo #1
Photo #2
Photo #3
|
In a bowl, mix almond powder and sugar.
In a bowl, beat egg whites until creamy.
Stir in the egg whites to the almond powder mixture, a little at a time, and combine all the ingredients. (Photo #1)
Stir in honey, sifted flour and burnt butter, in that order, and blend. (Photo #2)
Fill small tart molds with the batter 4/5 full.
Arrange canned fruit cocktail pieces on top. Make sure the fruits are set in the batter as in the photo. (Photo #3)
Bake in a preheated oven at 180 °C (356 °F) for about 12 minutes until golden.
Mix together sugar syrup, orange liqueur and the remaining syrup in the fruit can.
While the cakes are still hot, remove them from the molds and brush with the syrup.
After cooling, spread apricot jam over top.
|
|
|
|
 |
| Servings per Recipe |
Calories per Serving |
Ready In |
| 6 |
twelve 6 cm tart molds |
0kcal |
90 minutes |
|
| almond powder |
100g |
| sugar |
80g |
| cake flour |
60g |
| egg white |
110g |
| honey |
50g |
| butter |
110g |
| syrup from the fruit can |
250g |
| sugar syrup |
60g |
| syrup from cherry cans |
40g |
| orange liqueur |
20g |
| apricot jam |
|
【Preparation】
- Sift flour.
- Make burnt butter and allow to cool.
|
|
|
