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Fresh raspberry pie with almond
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Ingredients
Directions
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Preheat the oven to 170ºC.
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Beat with a mixer the eggs, sugar and a pinch of salt to a creamy, pale yellow mixture that falls like a ribbon of the whisks.
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Fold the flour and cornstarch lightly.
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Fill the spring forms evenly with the batter.
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Put them in the middle of the oven and fry the cakes until golden brown and cooked for about 35 minutes. Do not open the oven during baking.
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Only lightly touch the top of the pastry at the end of the baking time. If it feels resilient and the fingerprint disappears, the cake is done.
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Allow the cakes to cool outside the oven.
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Meanwhile, toast the almonds in a dry, hot frying pan until golden brown.
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Beat the butter lightly for the filling.
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Add the cream cheese and orange zest and mix into an airy cream.
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Add the icing sugar in portions and stir into a smooth mixture.
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Cut the cakes horizontally and brush the cutting edges with the jam.
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Spread a layer of butter cream over the bottoms and the tops.
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Distribute 1/3 of the raspberries over the cutting edges and stack the cake.
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Brush the top and side with butter cream and sprinkle the side with the almonds.
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Garnish the cake with raspberries, fresh mint and some orange zest.
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Nutrition
1240Calories
Sodium0% DV0g
Fat118% DV77g
Protein36% DV18g
Carbs39% DV118g
Fiber0% DV0g
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