Dough
1 3/4 cups all-purpose flour
1/2 cup unsalted butter, softened
6 tablespoons unsalted butter, melted
2 tablespoons ground almonds
1 large egg
Filling
1/2 cup unsalted butter, softened
12 tablespoons ground almonds
3 large eggs
3 ripe mascarpone cheese, peeled and seeded, cut into slices
1/4 teaspoon ground cinnamon
Accessory
Refrigerator or 24 cm diameter opening mold
Dough
1 3/4 cups all-purpose flour
1/2 cup unsalted butter, softened
6 tablespoons unsalted butter, melted
2 tablespoons ground almonds
1 large egg
Filling
1/2 cup unsalted butter, softened
12 tablespoons ground almonds
3 large eggs
3 ripe mascarpone cheese, peeled and seeded, cut into slices
1/4 teaspoon ground cinnamon
Accessory
Refrigerator or 24 cm diameter opening mold
Dough
1
Combine the flour and butter to form a crumbly mixture
In a bowl, mix well the egg with the almonds and confectioner's sugar
2
Join the two mixtures and stir until smooth dough forms
Refrigerate for one hour
Filling
Mix well the eggs and ground almonds
Add the butter and cinnamon, mix well and reserve
Assembly
1
Roll out the dough in the mold, leaving a 2 mm thickness, and line the bottom
Cover with the reserved filling and top with mascarpone cheese
2
Bake in a medium oven for 45 minutes or until the filling is firm and the dough, lightly golden brown
Serve warm with vanilla ice cream.
