MANDELTARTE DUFTENDES Mürbeteiggebäck und WEICHE und duftende Mandelpaste

This cake is more than a simple cake; it contains a fragrant shortcrust shell with a soft, melting filling of almond paste and a softness imparted by apricot jam. In short, a delicious dessert full of flavor, aroma, and textures in a single bite. It is an excellent dessert for anniversaries, ceremonies, birthdays, and any moment of the day. It stays soft and fragrant for several days and is even better the next day. If you want it completely gluten‑free, replace the 00 flour with rice flour. Bake in the oven for about 30 minutes at 180 °C, either static or ventilated. The recipe uses 300 g of 00 flour (or rice flour for a gluten‑free version), 2 eggs, 70 g of sugar, 70 g of oil, 8 g of baking powder, and a splash of lemon. The almond paste filling consists of 300 g of almond flour (or finely chopped almonds), 2 whole eggs (or 4 egg whites), almond flavor, and 100 g of sugar. Apricot jam adds a touch of softness, and the finished cake is dusted with powdered sugar and topped with candied cherries.