Finely grind the almonds, finely chop the sunflower seeds. Put butter, sugar, vanilla sugar and water in a saucepan and bring to the boil over a mild heat. When everything has dissolved and combined, add the almonds and sunflower seeds and let simmer for about 1 minute. Then take it off the stove and let it cool down a bit. Stir a little every now and then.
In the meantime, preheat the oven to 180 ° O / bottom heat. Put the baking paper with the dough on the baking sheet, brush it with a little jam and pour the almond mixture over it evenly up to its edges and smooth it out with the back of a spoon. Also straighten the edges. Put the tray in the oven.
The baking time on the second shelf from the bottom is 20-25 minutes. When the top is golden brown, the cake is ready. Take the tray out of the oven and cut the cake plate into the desired triangles while it is still hot ... namely ... first straighten the edges, then lengthways into 3 x 8 cm wide and crosswise into 5 x 7 cm wide strips. Halve the resulting rectangles diagonally from one point to the other. Then let the cake cool down completely.
In the meantime, let the couverture melt over the water bath. When the triangles have cooled down well, draw the incisions again with a knife, remove them from the baking paper, dip the two side tips into the couverture and let the pieces set on a grid. The above number of people refers to a portion of 30 pieces.