Diksmuide almond pie
Split the eggs. Beat the egg white stiffly. Roast the almond flakes slightly. Mix the soft butter with granulated sugar, almond powder and vanilla sugar. Keep stirring and add the egg yolks one by one. Mix with the flour and the beaten egg white. Put the dough in a greased and floured cake mold and finish with almond flakes. Put the cake pan in an oven preheated to 185 ° C for 35 minutes. The cake must be golden brown. Check with an awl. Variant: in some recipes, zest of biocitrone is mixed in the dough. In others there is talk of finishing with red berries or the almonds dough is baked in puff pastry.

Diksmuide almond pie

almond flakes 125 gr of butter 125 g of granulated sugar 125 g of almond powder
This cake was originally baked especially in the Easter weekend. The origins of this cake go back to the 13th century.
ingredients - info 750 gr pastry flour 3 eggs 25 gr vanilla sugar
Creative Cooking
Belgian Cuisine

taste and tradition

the fiery passion
Split the eggs. Beat the egg white stiffly. Roast the almond flakes slightly. Mix the soft butter with granulated sugar, almond powder and vanilla sugar. Keep stirring and add the egg yolks one by one. Mix with the flour and the beaten egg white. Put the dough in a greased and floured cake mold and finish with almond flakes. Put the cake pan in an oven preheated to 185 ° C for 35 minutes. The cake must be golden brown. Check with an awl. Variant: in some recipes, zest of biocitrone is mixed in the dough. In others there is talk of finishing with red berries or the almonds dough is baked in puff pastry.
almond flakes 125 gr of butter 125 g of granulated sugar 125 g of almond powder
ingredients - info 750 gr patisserie flour 3 eggs 25 gr vanilla sugar
This cake was originally baked especially in the Easter weekend. The origins of this cake go back to the 13th century.

Diksmuide almond pie

taste and tradition
Ingredients Directions
Belgian Cuisine

taste and tradition

Creative Cooking privacy policy
Diksmuide almond pie
the fiery passion