A delicious cake made with Digestives cookies and red currant jam.
First, grind the cookies into powder and set aside. Do the same with the shelled almonds.
In a bowl, combine the softened butter cut into pieces, sugar, and potato starch. Beat well with electric whisks until it becomes creamy.
Gradually add the slightly beaten eggs, then the milk, mixing at low speed until you get a homogeneous mixture.
Now add the ground cookies, then the sifted flour with the baking powder, almond flour, vanilla, and cinnamon.
Mix everything well, always at the lowest speed.
Butter and flour a 22-24 cm tart pan.
Transfer the mixture into a piping bag, line the pan with the dough, drawing a spiral on the bottom starting from the center and gradually widening towards the edges.
Only on the outer edge, make another round, which needs to be higher than the central one.
Spread the red currant jam on the bottom of the cake; if you have difficulty, you can do it with the piping bag.
With the remaining dough still in the piping bag, make grid strips until they touch the edge of the cake.
Distribute the almond flakes only around, pressing them slightly into the dough.
Bake at 170°C in a preheated oven for about 35-40 minutes, checking, then let it cool completely before removing from the mold and dust the surface only on the edges with powdered sugar.
Store in an airtight container at room temperature.
Serve cold or at room temperature.
Italia, Veneto
| Energy (kcal) | 354.43 |
| Carbohydrates (g) | 32.36 |
| of which Sugars (g) | 14.06 |
| Fat (g) | 21.97 |
| of which Saturates (g) | 8.78 |
| Protein (g) | 7.18 |
| Fiber (g) | 3.38 |
| Sale (g) | 0.22 |
