Ingredients
To make the pie dough:
- 250g of pastry flour (loose)
- 90g of glass sugar
- 30g of almond powder
- Two pinches of fine salt
- Half vanilla pod
- 150g of butter
- 1 large egg (X)
To make the almond cream:
- 50gr of butter
- 50 gr of sugar
- 1 egg
- 50 gr of almonds powder
- 25 gr of flour
To make raspberry jam:
- 125 gr of raspberry
- 5 gr of pectin
- 30 gr of sugar
To make the creamy raspberry
- 50 gr of yolks
- 50 gr of sugar
- 140 gr of raspberry puree
- 4 gr of gelatin
- 160 gr of semibatida cream
Process
To make the cake dough.:
1.- In a bowl or bowl, mix all the dry ingredients such as the flour previously sieved, then add the icing sugar, salt and almond powder.
2.- Once we have more or less mixed add the other dry ingredients such as: vanilla seed and butter (very cold).
3.- To mix all these ingredients beat with a blender using the shield at low speed or if you want to do it by hand with some forks until you break the butter into enough small pieces.
4.- Once the above is done, place it in a tray and send it to the freezer for a few minutes.
5.- We take it out and we stir it a bit with our hands and we take out the egg that was previously in the freezer in the middle of the dough.
6.- Using the hands we mix all the ingredients, being clear that you should not have lumps, without kneading it too much.
7.- Before using this dough, we should cover it with plastic and send it to the fridge for about an hour.
8.- Take the dough out of the fridge, and with a rolling pin we stretch until it is very thin.
9.- With a round mold of 20 cm in diameter or the one that has we remove the excess of the dough until it coincides with the shape of the mold.
10.- We hold the dough and place it well under the mold pressing it to it.
11.- After cooling the dough for about 20 minutes to the freezer
12.- With a food fit we cover the mold and put it on top of the fit and bake the cake with the chickpeas for about 11 minutes at 165ºC
13.- We remove the fit and the chickpeas and again we put the oven to the cake until it is golden, around 11 minutes it would be ideal
To make the almond cream:
1.- Beat the butter in a bowl until it is very soft and add the sugar and mix well.
2.- Later we add half of the powder of almonds, the egg and we beat.
3.- And at the end the other part of almonds and flour mix with all the ingredients.
4.- With the cake already a little cold, we create a base on the cake and add raspberries and cover it with the remaining cream.
5.- And we put it in the oven for about 18 to 20 minutes at 165ºC
To make raspberry jam:
1.- Heat the raspberries and when they are warm add the pectin until they boil.
2.- We add the jam over the cake and send it to the refrigerator for around 15 minutes
To make the creamy raspberries
1.- The sugar and the yolks beat it lightly and add the mashed raspberries and cook for a few minutes until it boils
2.- After cooling to about 35ºC we added the hydrated gelatin
3.- With the semibatida cream we add to the mixture and beat it.
4.- The mixture is placed in a mold and we take it to the refrigerator for about 3 hours
5.- And finally we had a glazed chocolate mirror, in my previous post explained and ready to enjoy this delight
