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| ●Instructions |
Photo #1
Photo #2
Photo #3
Photo #4
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Stir butter until creamy. (Photo #1)
In another bowl , cream together egg yolks and 40g of the sugar.
In a bowl, combine egg whites and the rest of the sugar. Beat until stiff.
Stir in the egg yolk mixture to the butter. Blend well.
Mix in the meringue (#3) and the sifted dry ingredients alternately to the butter mixture (#4). (Photo #2)
Fill tartlet molds with the batter 1/2 full. (Photo #3)
Pipe apricot jam into a swirly circle, or spread it evenly using a spoon.
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. Spread apricot jam generously on top.
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| Servings per Recipe |
Calories per Serving |
Ready In |
| 4 |
eight 6cm tart molds |
486kcal |
60 minutes |
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| butter |
100g |
| sugar |
80g |
| whole eggs |
150g |
| cake flour |
80g |
| almond powder |
30g |
| apricot jam |
100g |
【Preparation】
- Allow butter to soften at room temperature.
- Separate eggs.
- Sift together flour and almond powder.
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