A great cake recipe for any occasion:
1. Place flour, butter and schmatz in chunks in a large enough bowl. Knead together with the dough hook of the mixer until crumbly. Add egg yolks, sugar, 1 pinch salt and orange juice and knead quickly with dough hooks until smooth. Wrap in plastic wrap and chill for 2 hours.
2. roll out dough on a floured surface to 34 cm 0.
Line a greased tart pan (30 cm ø) with it, straighten the edges and prick the bottom several times with a fork. Cover with parchment paper, fill to the brim with pulses. Bake in a heated oven at 200 °C on the 2nd rack from the bottom for 15 minutes (gas 3, convection oven not recommended).
Remove pulses and paper, bake base for another 5 min. Later reduce heat to 180 °C (gas 2-3). 3.
In the meantime, clean, halve and remove the seeds from the ringroot. 4.
Mix sugar, sour cream or crème fraiche, custard powder, egg yolks and vanilla pulp well. Spread on the base. Top with the ringworm. Bake for another 35 minutes. Cool in the pan on a rack. Fry flaked almonds in a frying pan. Before serving, sprinkle wane with almond kernels and dust with powdered sugar.
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