* Slivovitz oil 240 g
* Sahar 300 g
* Egg 3 pcs
* Muka 150 g
* Almonds 150 g
* Cream 100 ml
* Baking Powder 1 pack (10 gr)
* Parchment 40 cm
* Aluminum round shape 1 pc.
Preheat the oven to 180 ‘. Divide the sugar into two equal parts. Butter should be soft, at room temperature. Pour the almonds with boiling water.
In a deep bowl, combine 140 g of butter, half of sugar and eggs. Beat with a mixer or whisk. In another bowl, combine the flour and baking powder. Stir. Add the dry ingredients to the liquid. Stir thoroughly.
Place the dough in an aluminum mold and bake for 20-25 minutes at 180 °. Check the toothpick for readiness. Finished cake is taken from the oven and let cool to cool on the table. Do not remove it from the mold.
In the meantime, peel the almonds from the peel without draining the water. In water, the peel will be easily removed. If the water is still very hot, add a little cold. Chop the peeled almonds with a knife, but not into a crumb.
Preheat the oven to 200 ‘. Melt in a saucepan 100 gr of butter with the remaining half of the sugar. Add the almonds. Caramelize for about 10 minutes on low heat. Stir. Then add the cream and heat for another 7-10 minutes.
Stir constantly to prevent sugar from burning. Put the caramelized almonds on an already prepared base. Place the parchment under the aluminum form. Caramel at a high temperature can slightly flow out beyond the edges of the mold. Bake for 15-20 minutes at 200 ‘until golden brown.
Serve yours warm or cold.
Cooking time: 30-40 mins