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Florentine butter cake
A delicious butter cake with frangipane, almonds and candied red cherries!
ca. 225°C - ca. 220°C
20 min
18 pieces
Ingredients
Butter dough:
600 gr
“Zeeland” flour
600 gr
Patent flour
1.100 gr
Butter
950 gr
Caster sugar
100 gr
Whole egg
25 gr
Lemon raspel ZKZC
12 gr
Salt
Frangipane:
3.000 gr
Ingredients for frangipane:
1.000 gr
Butter
750 gr
Whole egg
50 gr
Flour
Florentine mass:
600 gr
Complete florentine powder
250 gr
Almond flakes
150 gr
Candied red cherries, chopped
InstructionsPrintDownload PDF
- Mix all the ingredients together to form a homogeneous dough.
- Roll out the dough to 4 mm thickness.
- Using a smooth cutter, cut out slices of about 20 cm Ø.
- Place the dough slices in the paper baking moulds.
- For the frangipane, mix the butter with the Damco almond spice K+K using the butterfly whisk.
- Add the egg and finally mix in the flour.
- Pipe the filling in a spiral on the cake base using a piping bag with a round tip.
- Dry mix the florentine mass with the almond flakes and the chopped Candied red cherries.
- Divide them equally over the filled frangipane base.
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