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| ●Instructions |
Photo #1
Photo #2
Photo #3
Photo #4
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In a bowl, cream together butter and 50g of the sugar.
In another bowl , combine eggs and the rest of the sugar. Beat until creamy and heavy. (Photo #1)
Stir in the egg mixture (#2) to the butter mixture (#1). (Photo #2)
Fold in the sifted dry ingredients. Blend well.
Fill tartlet molds with the batter 1/2 full.
Pipe strawberry jam into a swirly circle, or spread it evenly using a spoon. (Photo #3)
Pour in batter and cover the jam. Bake in a preheated oven at 180 °C (365 °F) for about 15 minutes until golden. (Photo #4)
Remove the cakes from the molds while they are still hot. After cooling, sprinkle with confectioners’ sugar generously.
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| Servings per Recipe |
Calories per Serving |
Ready In |
| 4 |
eight 6cm tart molds |
497kcal |
60 minutes |
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| butter |
100g |
| sugar |
100g |
| whole eggs |
150g |
| cake flour |
80g |
| almond powder |
40g |
| strawberry jam |
50g |
| confectioners’ sugar |
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【Preparation】
- Allow butter to soften at room temperature.
- Sift together flour and almond powder.
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