Ingredients

Features

Description

Grind the almonds in a food processor and sugar. In a large bowl combine sifted flour, cinnamon, cloves and salt. With the mixer on medium speed beat the butter until creamy. Continuing to whisk, add the crushed almonds, two yolks and lemon zest. Then slowly pour the flour with spices, stirring with a wooden spoon. Separate 1/3 of the test, make a disk, wrap in plastic wrap and store in the refrigerator.

Oil a round shape with a removable bottom diameter of about 26 cm and a height of about 3-4 cm. Crumble in her hands and the dough evenly across the form, including the wall (if the dough is too soft and sticky, move on while in the fridge so that it almost cured). Spread the jam over the dough.

Remove the remaining dough from the refrigerator and roll it. Cut into strips and put them on top of the jam in the form of a braid, securing the edges. Remove the cake in the refrigerator for 20 minutes.

Preheat oven to 180 ° C. In a small piala Beat remaining egg yolk with milk and brush the cake with this mixture. Bake for about 45-55 minutes, until the dough browns. Serve, sprinkled with powdered sugar.

Translated by site: wday.ru