3 dl plain flour
100 g butter or margarine
1/2 dl Dansukker Cane Sugar Granulated
100 g almonds
50 g butter or margarine
1 dl Dansukker Cane Sugar Granulated
1 jar (200 g) mango purée (baby food)
2 dl Dansukker Jelly Sugar Multi
Work together the ingredients for the pastry on a worktop. Refrigerate the pastry for 1 hour.
Roll out the pastry on baking parchment into a 25x25 cm rectangle. Place in a wide, shallow oven pan. Grind the almonds. Melt the butter or margarine. Beat the eggs and cane sugar until fluffy. Add the almonds and fat.
Spread the filling on the dough rectangle. Bake in the centre of the oven at 175°C for approx. 20 minutes.
Combine the jelly sugar and mango purée in a saucepan and boil for 30 seconds. Glaze the cake with the jelly. Cut into 25 squares.
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