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| ●Bottom Dough |
Photo #1
Photo #2
Photo #3
Photo #4
Photo #5
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Cream together sugar and butter. (Photo #1)
Stir in beaten egg and blend until the mixture emulsifies. (Photo #2)
Add sifted flour and blend. Then press the dough together to form one clump.
Wrap the dough in plastic wrap and refrigerate for about half an hour. (Photo #3)
With a rolling pin, roll out the dough to 3mm thick, into a 20cm X 20cm square. (Photo #4)
Place the dough on a wax-paper lined baking dish. (Photo #5)
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| ●Top Batter & Topping |
Photo #1
Photo #2
Photo #3
Photo #4
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Cream together sugar and egg. (Photo #1)
Stir in whipping cream and almond powder, in that order, and blend. (Photo #2)
Add melted butter and rum. Blend well. (Photo #3)
Pour the mixture onto the bottom dough 1cm thick, and smooth the surface. Top with a generous amount of sliced almonds. (Photo #4)
Bake in a preheated oven at 180 °C (356 °F) for 25 to 30 minutes.
After cooling, cut into 3cm X 6cm bars.
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| Servings per Recipe |
Calories per Serving |
Ready In |
| 5 |
one 20cm X 20cm square baking dish |
477kcal |
120 minutes |
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| butter |
50g |
| sugar |
50g |
| whole egg |
10g |
| cake flour |
100g |
【Preparation】
- Sift flour.
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| whole egg |
50g |
| sugar |
50g |
| whipping cream |
40g |
| almond powder |
50g |
| butter |
50g |
| rum |
10g |
| sliced almonds |
50g |
【Preparation】
- Melt butter.
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