Massa:
300g of wheat flour
100g of sugar
240g of butter
Filling and topping:
200g of cooked damascos in water and sugar, passed through a liquidizer or fine-mesh sieve
4 egg whites
8 tablespoons of sugar
Massa:
300g of wheat flour
100g of sugar
240g of butter
Filling and topping:
200g of cooked damascos in water and sugar, passed through a liquidizer or fine-mesh sieve
4 egg whites
8 tablespoons of sugar
Mix together the flour, butter, and sugar
Roll out the dough thinly in a greased baking pan
Bake in a moderate oven
Cut into three equal parts
Beat the egg whites until stiff and add sugar to form a consistent meringue
Divide into two parts, mix one part with damasco filling, stirring well
The other part will be used as topping for the cake
In a serving dish, place one part of the dough, cover with half of the filling, cover with the second part of the dough, add the remaining filling, and finish with the third part of the dough, topping with the reserved meringue.
