– 1 000 g sweet pastry
– 430 g raspberries
– 400 g Cointreau®-macerated candied fruits
– 1 dose of almond mixture recipe
1. ALMOND SWEET PASTRY
Ingredients
600 g butter
10 g salt
250 g icing sugar
250 g TPT
200 g eggs
1 000 g flour
Step
Mix the butter, salt, icing sugar, TPT and eggs, then add the
flour.
2. ALMOND MIXTURE
Ingredients
150 g sugar (1)
250 g white almond powder
140 g egg yolks
55 g eggs
5 g vanilla liquid
75 g Cointreau® 60% vol.
105 g egg whites
50 g sugar (2)
Step
Whisk the sugar (1), almond powder, egg yolks, eggs and vanilla.
Add the Cointreau®. Incorporate the egg whites, whisked until
very firm with the sugar (2). Cook to 160°C for 40 minutes in a
static oven.
3. ASSEMBLY
Ingredients
No ingredients.
Step
Arrange the layers according the drawing.
Sprinkle with icing sugar.
