HEIDICAKE__________________ g 1000
butter or margarine cream__ g 300
whole eggs_________________ g 300
Mix HEIDICAKE, butter or cream margarine and eggs in a planetary mixer equipped with a paddle for about 3 minutes at low speed. Grease a round cake tin and dust with flour, then form an even layer of dough using a pastry bag with a plain tube nozzle n.6 and form an edge and a grid. Put FILLING or RASPBERRY JAM in the empty spaces and decorate the edge with sliced almonds. Bake at 180-190°C for 30-35 minutes, until it is completely golden.
INSTRUCTIONS: The butter and the margarine must be kept at room temperature until they reach a soft consistency.
