Tarta De Yema – Egg Cream Tart


Rating: 3.50 / 5.00 (2 Votes)


Total time: 45 min

Servings: 127.0 (servings)

Dough:










Filling:






Instructions:

Prepare a kneaded dough from the dough ingredients with your hands. Now put the dough in the refrigerator for half an hour. Now in a greased, floured cake spring form, form a cake edge. Prick the dough base a few times with a fork. In the meantime, weigh the eggs. Weigh the same amount of sugar and add it to the eggs. Beat the eggs and sugar until creamy. Fold in the grated almond kernels. Pour the egg cream on the cake base. Place the butter in small flakes on top. Cover the egg cream cake with a sheet of aluminum foil and place it on the lowest rack of the oven (electric oven: 190 °C / convection oven: 170 °C ) for 20 minutes. Now move the cake to the middle of the oven, remove the foil. Continue baking for 15 minutes (electric oven: 200 °C / convection oven: 180 °C ) until the cake is golden brown.

We wish you good luck!

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