1/2 cup (chopped) of almond flour
1/2 cup (confectioner's sugar) of confectioner's sugar
3 eggs
2 tablespoons of confectioner's sugar
1 tablespoon of lemon juice
1/4 cup (chopped) of all-purpose flour
25g of melted and chilled butter
Filling
4 tablespoons of rosewater jelly
2 oranges, peeled and segmented
Chantilly cream to taste
Toppings: chopped almonds and fruit
1/2 cup (chopped) of almond flour
1/2 cup (confectioner's sugar) of confectioner's sugar
3 eggs
2 tablespoons of confectioner's sugar
1 tablespoon of lemon juice
1/4 cup (chopped) of all-purpose flour
25g of melted and chilled butter
Filling
4 tablespoons of rosewater jelly
2 oranges, peeled and segmented
Chantilly cream to taste
Toppings: chopped almonds and fruit
1
Preheat the oven to 180°C
2
In a separate bowl, whisk together almond flour, confectioner's sugar, one whole egg, and two egg yolks until smooth and creamy
3
Add lemon juice and mix well
4
Beat egg whites until stiff peaks form, then add confectioner's sugar and continue beating until firm and stiff
5
Fold the egg mixture into the almond mixture and gradually add all-purpose flour, mixing well
6
Add melted and chilled butter and mix thoroughly
7
Divide the dough into four individual molds, greased and lined with parchment paper
8
Bake for 8 minutes or until golden brown
9
Allow to cool, then demold and cut in half
10
Place a layer of jelly on each base, followed by orange segments and cover with the other half
11
Top with Chantilly cream, chopped almonds, and fruit.
