Split the eggs. Beat the egg white stiffly. Roast the almond flakes slightly. Mix the soft butter with granulated sugar, almond powder and vanilla sugar. Keep stirring and add the egg yolks one by one. Mix with the flour and the beaten egg white. Put the dough in a greased and floured cake mold and finish with almond flakes. Put the cake pan in an oven preheated to 185 ° C for 35 minutes. The cake must be golden brown. Check with an awl. Variant: in some recipes, zest of biocitrone is mixed in the dough. In others there is talk of finishing with red berries or the almonds dough is baked in puff pastry.

Diksmuide almond pie  

125 gr of butter 125 g of granulated sugar 125 g of almond powder
This cake was originally baked especially in the Easter weekend. The origins of this cake go back to the 13th century.
750 gr patisserie flour 3 eggs 25 gr vanilla sugar almond flakes
A Recipe Guide For The Amateur Chef Belgian Cuisine

Diksmuide

almond pie   

Split the eggs. Beat the egg white stiffly. Roast the almond flakes slightly. Mix the soft butter with granulated sugar, almond powder and vanilla sugar. Keep stirring and add the egg yolks one by one. Mix with the flour and the beaten egg white. Put the dough in a greased and floured cake mold and finish with almond flakes. Put the cake pan in an oven preheated to 185 ° C for 35 minutes. The cake must be golden brown. Check with an awl. Variant: in some recipes, zest of biocitrone is mixed in the dough. In others there is talk of finishing with red berries or the almonds dough is baked in puff pastry.
125 gr of butter 125 g of granulated sugar 125 g of almond powder
750 gr patisserie flour 3 eggs 25 gr vanilla sugar almond flakes
This cake was originally baked especially in the Easter weekend. The origins of this cake go back to the 13th century.
a recipe guide for the amateur chef Belgian Cuisine