Almond Sheet Cake

Ingredients

• 400 g flour
• 200 g soft butter (in pieces)
• 100 g powdered sugar
• 1 egg
• 1 egg yolk
• 2 Tbsp whipping cream
• 1 pinch salt
• flour (for dusting the work surface)
• legumes (for blind baking)
• 4 eggs
• 2 egg whites
• 1 pinch salt
• 250 g sugar
• 1 tsp cinnamon
• 200 g ground almonds
• 100 g chopped almonds
• 100 g coconut flakes
• 2 tbsp lingonberry preserve
• 100 g almond slices

Instructions

1. 1.

   Place the flour on a clean work surface and make a well in the center. Add butter, powdered sugar, egg, yolk, salt, and cream into the well and mix slightly. Use a palette to combine the ingredients quickly into a homogeneous shortcrust dough. Let the dough rest in the refrigerator for at least 1 hour before further processing.

2. 2.

   Preheat the oven to 180 °C (convection). Knead the dough again, roll it out on a floured surface, and lay it on a baking sheet so that a small edge remains. Prick the dough several times with a fork, line with parchment paper, fill with legumes, and blind bake for about 10 minutes.

3. 3.

   Meanwhile prepare the topping: Separate the eggs. Beat the egg whites with half of the sugar until stiff peaks form. Whisk the yolks with the remaining sugar and cinnamon over a double boiler until frothy. Fold in the almonds and coconut flakes, then fold in the meringue.

4. 4.

   Remove the shortcrust dough, take out the parchment paper and legumes. Spread the preserve on top, then add the almond mixture and spread it evenly. Sprinkle with almond slices and bake in the oven for about 30 minutes.