Stuffed cakes

Name: stuffed cakes
Cook time: 30 min
Total time: 105 min
Yield: 12
Cuisine: Dutch
Ingredients: 400 g wheat flour; 200 g white caster sugar; 1 mespoint salt; 250 g butter cold; 2 el tap water cold; 200 g almond paste; 1 lemon cleaned up; 2 medium sized egg; 12 garnish almonds

Dutch stuffed cakes of flour, caster sugar, butter, almond paste and almonds.

Ingredients

Kitchen Stuff

1 cling film
1 rolling pin
1 baking paper
1 round protrusion (Ø 8-10 cm)

Directions

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.
Knead quickly into a cohesive ball. Pack in cling film and leave for 1 hour in a cool place outside the fridge.
Preheat the oven to 200 ° C.
Put the almond paste in a bowl. Grate the yellow skin of the lemon, halve the fruit and press out.
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.
Dust the worktop with some flour. Use the rolling pin to roll out half of the dough into a piece of 2 mm thick.
Using the protrusion, cut out 12 rounds and place them on a baking sheet covered with parchment paper.
Put a ball of almond paste on each round and press a little flat.
Beat the other egg in a bowl. Brush the edges of the daises around the food.
Roll out the other half of the dough into a piece of 2 mm thick and make another 12 rounds.
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.
Bake the cakes in the middle of the oven for about 15 minutes until golden brown and done.