Almond focaccia

Ingredients for 1 servings:

• 200 g ground almonds
• 150 g almond flakes
• 80 g wheat flour
• 200 g butter
• 50 g powdered sugar
• 1 packet of baking powder
• 2 egg yolks
• 1 can apricot(s)
• e.g. apricot jam
• 1 packet of cream powder (vanilla mousse)
• 300 ml cream
• 100 ml milk
• Powdered sugar for dusting

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

Italian almond cake

Knead the ground almonds, flour, baking powder, butter, egg yolk, and powdered sugar into a dough and chill in the refrigerator for at least 1 hour. There are two ways to bake two flat cakes from this dough. You can either divide the cold dough into two pieces and bake them in two baking dishes or one after the other in the oven. Or you can bake just one (thicker) cake and then cut it in half lengthwise. Bake it in a preheated oven on the middle rack for about 15-18 minutes at 180-190°C. Cut one of the cakes into slices immediately after baking (this makes it easier to slice without the filling oozing out of all sides). Both cakes can now be spread with apricot jam, if desired. At least the slices for the top layer should be covered with apricot jam, as this helps the almond flakes stick to the surface better. Next, prepare the vanilla mousse according to the package instructions (version with milk and cream). Whip the remaining 200 ml of cream, gradually fold it into the vanilla mousse, and chill. Meanwhile, drain and puree the apricots. When the mousse is cold, spread half of it on the bottom layer with a large knife and smooth it down. Spoon the apricot puree over the top and spread the rest of the vanilla mousse on top. Now arrange the “cake slices” on top of the filling. Roast the almond flakes in a dry pan until light yellow, arrange them on top, and then dust with powdered sugar.