At first this cake might seem a little daunting, it requires
grinding hazelnuts, but after that it is as easy as -cake. To make an easier
version of the cake, but just as delicious, substitute the hazel filling with
a layer of jam or applesauce.
1 large 2 small
250 grams flour
125 grams butter or margarine
125 grams sugar
2 tsp. baking powder
200 grams almonds
200 grams powdered sugar
1/2 tsp. cinnamon
1/2 tsp. cardamom
1 large boiled potato, cold
1 egg white
Crumble butter and flour together. Add the sugar, baking
powder and then egg. Put 1/3 of the dough to the side, with the rest press it
evenly out in a cake for, with a bit up the sides. Spread the almond filling
out over the dough. Roll the remaining dough out to about 1/4 inch thickness
and the cut into 1-inch strips. Lay half of the strips over the almond filling
in one direction and the other half perpendicularly over them. Brush egg white.
And bake for approximately 50 minutes at 350 degrees Fahrenheit. Almond Filling
Grind almonds and mix together with the cooked potato. Add the powdered sugar
and spices. If the mixture is too dry 1 tlb of water can be added.