Mazarint rta recipe
Mazarint rta recipe
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♼
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Ingredients
| For the shortcrust pastry: | |
| 150 g | soft butter |
| 50 g | sugar |
| 1 packet(s) | vanilla sugar |
| 2 | egg yolks |
| 250 g | plain flour |
| For the filling: | |
| 100 g | marzipan |
| 100 g | butter |
| 50 g | icing sugar |
| 2 | eggs |
| 2 drop(s) | oil of bitter almonds |
| 100 g | almonds, blanched, grated |
| 50 g | cornstarch |
| 1 tsp | rind of lemon, grated |
|
To garnish: |
|
| icing sugar |
Instructions
Preheat the oven to 175°C and grease a springform tin (∅ 24cm).
Whisk the butter with sugar and vanilla sugar until creamy. Stir in the egg yolks. Add the flour and knead the mixture to a smooth dough.
On a lightly floured surface roll out the dough. Transfer to the tin and slightly press on the bottom and to the edges. Set aside on a cool place.
Cut the marzipan in small pieces, then stir in the butter and the icing sugar until creamy. Mix in the eggs and the oil of bitter almonds, then fold in the almonds, the cornstarch and the lemon rind. Evenly divide the filling on the dough.
Bake in the preheated oven for 45 minutes. Allow to cool slightly, then remove the cake from the tin and transfer it to a wire rack to cool completely.
Dust with icing sugar and serve.
Preparation time:
ca. 35 min
Grade of difficulty:
medium
Calories per portion:
n/a
Reference: Mazarint rta recipe
Recipe type: xarchivex
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