Ingredients:
125 g butter
250 g almonds paste
60 g sugar
2 eggs
60 g flour
1/2 cup raspberry jam
45 g almonds
Preparation:
Bake the base for cake at 190ºC for 20 minutes.
Stir the butter until cremating it.
Add the almond paste little by little.
Add to the sugar and eggs.
Incorporate the flour.
Grease the baked cake with the raspberry jam.
Fill it with the mixture of almonds.
Dust the cake with the almonds.
Bake at 190ºC for 45 minutes.
