An interesting cake, which are combined with simultaneous baking two tests: shortbread and almond cake with a sour layer of jam between them. Shortbread dough can take my proven favorite. The proposal seemed to me quite dense. My form is 22x22 cm.
To make the dough, place the flour, butter and sugar in a food processor and pulse until the mixture looks like crackers. Add a small amount of water, about a teaspoon, and continue mixing until the mixture gathers to form a ball.
Wrap the dough in cling film and leave in the refrigerator for 20 minutes.
Meanwhile, prepare the almond dough. Beat until "fluffy" state softened butter, salt and powdered sugar.
Sift wheat flour with baking powder and combine with almond flour. Stir. Alternately, add the eggs and flour mixture to the oil mixture, kneading well each time.
Add almond extract.
Put in a form of shortbread. Cover him with jam.
Pour the almond batter on top. Level it.
Bake at 180 degrees for about 35 - 40 minutes (until dry toothpick).
To prepare the icing, mix the icing sugar with water. You can adjust the thickness of the glaze yourself. And can be cooked on lemon juice instead water.After the cake has cooled completely, apply the icing on it. You can decorate the top with marmalade, cocktail cherries or pomegranate seeds.