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KimberTower
Stuffed cakes
Dutch stuffed cakes of flour, caster sugar, butter, almond paste and almonds.
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Ingredients
Directions
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Sift the flour over a bowl and mix in the caster sugar and the salt. Cut the butter into cubes and add with the cold water to the flour mixture.
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Knead quickly into a cohesive ball. Pack in cling film and leave for 1 hour in a cool place outside the fridge.
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Preheat the oven to 200 ° C.
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Put the almond paste in a bowl. Grate the yellow skin of the lemon, halve the fruit and press out.
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Add the lemon zest, 1 tbsp juice and the egg to the almond paste and knead to an even mass. Turn 12 balls out of it.
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Dust the worktop with some flour. Use the rolling pin to roll out half of the dough into a piece of 2 mm thick.
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Using the protrusion, cut out 12 rounds and place them on a baking sheet covered with parchment paper.
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Put a ball of almond paste on each round and press a little flat.
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Beat the other egg in a bowl. Brush the edges of the daises around the food.
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Roll out the other half of the dough into a piece of 2 mm thick and make another 12 rounds.
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Put the rounds on the groundings with food and press the edges. Brush the top of the cakes with the egg and place an almond on each cake.
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Bake the cakes in the middle of the oven for about 15 minutes until golden brown and done.
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Nutrition
475Calories
Sodium2% DV40mg
Fat38% DV25g
Protein16% DV8g
Carbs18% DV53g
Fiber12% DV3g
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