Pie “Bequal” Recipe
An interesting pie that combines the simultaneous baking of two types of dough: shortbread and almond cakes with a sour layer of jam between them. Shortbread dough can take my proven favorite. The offer seemed to me quite dense. My form is 22×22 cm.
Servings
8
Cook Time
90minutes
Servings
8
Cook Time
90minutes
Ingredients
Shortcake dough:
Almond biscuit:
Layer and glaze:
Instructions
  1. To knead the dough, put the flour, butter and sugar in a food processor and whisk until the mixture looks like crackers. Add a small amount of water, about a teaspoon, and continue stirring until the mixture comes together into a ball.
  2. Wrap the dough in plastic wrap and leave in the refrigerator for 20 minutes.
  3. Meanwhile, prepare the almond dough. Whisk the softened butter, salt and powdered sugar to a “lush” state.
  4. Sift wheat flour with baking powder and mix with almond flour. To interfere. Alternately add the egg and flour mixture to the butter mixture, kneading well each time. Add almond extract.
  5. Put it in a shortbread mold. Spread it with jam.
  6. Pour the almond batter on top. Align it.
  7. Bake at 180 degrees for about 35-40 minutes (until the toothpick dries).
  8. To make the glaze, mix powdered sugar with water. You can adjust the thickness of the glaze yourself. And it can be cooked with lemon juice instead of water. After the cake has completely cooled down, apply the glaze on it. The top can be decorated with marmalade, cocktail cherries or pomegranate seeds.
  9. Cut into portions. Enjoy with tea.
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