The crunchiness of the crust, the softness of the frangipane, and the sweetness of the cherries make this dessert a burst of flavor.
In a stand mixer (or a bowl), pour the sifted flour with cocoa and baking powder.
Add the sugar and butter and knead until you get a sandy mixture.
Add the egg and salt and work until a dough forms.
Line a 24cm springform pan with parchment paper, roll out the dough to about half a centimeter, line the pan, prick the bottom, and refrigerate.
Meanwhile, prepare the frangipane: beat the butter with the powdered sugar and add the slightly beaten eggs.
Then add the almond flour, flour, and cinnamon.
Pour the cream into the mold.
Distribute the cherries, halved and pitted, on the surface.
Decorate with sliced almonds.
Bake in a preheated static oven at 180°C for about 30 minutes.
Let cool and dust with powdered sugar.
In the refrigerator
You can also use other fruits, such as strawberries and raspberries. And add a layer of jam between the crust and the frangipane.
Italia
| Energy (kcal) | 234.23 |
| Carbohydrates (g) | 25.41 |
| of which Sugars (g) | 15.55 |
| Fat (g) | 12.89 |
| of which Saturates (g) | 5.92 |
| Protein (g) | 4.88 |
| Fiber (g) | 1.79 |
| Sale (g) | 0.1 |
