Ingredients:
For the dough:
250 grams of flour
250 grams of butter
250 grams of powdered sugar
250 grams of ground hazelnuts or walnuts
2 egg yolks
1 small glass of rum
a pinch of salt For
spreading:
1 can (about half a kilo) of blackberry or apricot jam For the topping:
6 egg whites
160 grams of sugar
160 grams of ground hazelnuts or walnuts
Instructions:
-Prepare the dough:
-Knead all the dough ingredients together.
-Form into a ball and let it rest in the refrigerator for one hour, or up to two days.
-Press the dough into a greased baking tray, spreading it to about the height of a finger.
-Spread the jam (either blackberry or apricot) evenly over the dough.
-Beat the egg whites with the sugar until they form soft peaks (a ribbon-like consistency), then gently fold in the ground hazelnuts or walnuts. Spread this mixture over the jam layer.
-Bake in a preheated oven at 190°C (375°F) for 45 minutes.-Cut into squares while the cake is still warm, and let it cool completely before serving.
