For the dough, 2 cups of almond flour (300g), 1 cup of confectioner's sugar (130g), 1 egg, and oil for greasing.
For the filling, 200g of dried damask, 3 cups of water (600ml), 1 cup of natural yogurt (200g), 1 cup of confectioner's sugar (180g), 3 egg whites, and 1/2 teaspoon of grated lemon zest for dusting.
For the dough, 2 cups of almond flour (300g), 1 cup of confectioner's sugar (130g), 1 egg, and oil for greasing.
For the filling, 200g of dried damask, 3 cups of water (600ml), 1 cup of natural yogurt (200g), 1 cup of confectioner's sugar (180g), 3 egg whites, and 1/2 teaspoon of grated lemon zest for dusting.
Preheat the oven to 350°F (medium)
Make the dough: in a processor, grind the almond flour with confectioner's sugar until well mixed
Add the egg and mix until a homogeneous dough forms
Grease the mold with oil and cover it with the dough, leaving about 1 inch of space at the top
Bake in the preheated oven for about 15 minutes, or until the edges start to brown
Let cool
Make the filling: in a medium saucepan, combine the damask, 2 cups of water (480ml), and cook over high heat, stirring occasionally, until the liquid evaporates and the damask becomes soft (about 5 minutes)
Transfer the mixture to a blender, add the yogurt, and blend until smooth. Reserve
In a small saucepan, combine the confectioner's sugar and remaining water and bring to a boil over high heat, stirring occasionally
Remove from heat and let cool slightly
Make the meringue: in an electric mixer, beat the egg whites until stiff peaks form (about 2 minutes)
Add the cooled sugar syrup and continue beating until well combined
Transfer to the cooled dough and top with the damask filling, spreading it evenly with a spatula to create a marbled effect
Dust with grated lemon zest, cover with aluminum foil, and refrigerate for about 2 hours
Serve
(Approximately 295 calories per serving.)
