Round mould, 22 cm / 9 in
Preparation time: Approx 20 min.
Resting time for the dough: Ca. 30 min.
Time in the oven: About 25 min.
Oven temperature: 220-225° C / 430-435° F
The middle shelf in the oven
Suitable for freezing
125 g [4,4 oz] flour (2 dl / 0,4 pt)
2 tablespoons powdered sugar
100 g [3,5 oz] butter
1 egg yolk
50 g [1,75 oz] butter
150 g [5,3 oz] marzipan
3 tablespoons flour
1/2 teaspoon baking powder
about 15 blanched almonds
 Mix the flour and powdered sugar. Cut the butter into small cubes and crumble them into flour. Add the egg yolk, knead the dough and place it somwhere cool.
 While the dough rests make the filling: Beat the butter until soft and grind in the marzipan. Add the eggs and stir well between each egg. Mix flour and baking powder and stir into the mixture.
 Roll out your pastry and place it in the bottom and slightly up along the edge of a well greased round mould. Spread the filling evenly over the dough. Flake the almonds and sprinkle them over the fill.
 Bake at 220-225° C / 430-435° F till the cake is golden and feels finished, test with a baking stick. Cool the cake slightly before taking it out of the mould. Serve cold.