Frangipanet

Put everything for the sandy dough in a kitchen robot, mix briefly until more or less a ball forms, pour out on a worktop, mix all flours briefly and press together into a flat ball.

Pack in with plastic foil and let it stiffen 2 hours.

For the pastry cream, beat the yolks sugar, vanilla and corn yolks with small dash of milk.

Cook the rest of milk with scraped vanilla stenz and pour in the egg mixture, beat everything nicely and under each other, pour everything back into the pot and bring to the boil while stirring.

Pour in a scale to cool and put plastic foil about it that there is no sheet.

For the almond base you do everything in the bowl and beat this to slippery mass.

For the almond stopping, beat your protein with sugar and add the almond flakes.

Stir carefully not to break the flakes.

Mix the pastry cream with the almond filling well together, now you have a frangipane filling to tell you. 🙂

Warm your oven for 175 °

Roll the sand dough to 3 to 4 mm with some flour or between 2 sheets of baking paper.

Flower and grease into the baking tin.

Place the dough on top and press well in the corners.

Roll with your rolling roll over the baking tin to cut away the excess dough.

Put the frangipane dough in a piping bag and spray around on the bottom evenly.

Divide the almond stuffing on it and bake for 40 to 45 minutes.