Bakewell pie! Classic desserts we all know and love

Bakewell pie! Classic desserts we all know and love

– homemade shortbread, jam, frangipane, Bakewell cake! 977 cream cheese
1 medium egg
200 g raspberry jam
50 g ground fruit
Globe
75 g sugar
1-3 tablespoons water water
25 g ground almonds (roasted)
freeze dried (optional)

Instructions

Easter
Make the flour and sugar in a large bowl. Add cold butter and salt and knead the mixture with your hands until it resembles bread crumbs.
Put the egg yolks and 1 tablespoon of cold water in a bowl and mix with your hand or spatula until it forms a paste. This may take a while.
Now add the herbs to the food processor and pulse on high speed until the mixture starts to thicken, which won’t take too long!
Grease and flour a 23 cm cake mold. Place a coin-sized piece of bread mixture on a lightly floured side. Fill all the holes in the bread with excess food so everything is covered! Come back in 1/2 hour!
Preheat the oven to 200°C – Cover the pan with baking paper and fill with beans/rice and bake “Blind” for 15 minutes.
After 15 minutes, remove the skins and beans and bake for another 5 minutes or until the bread is cooked through and golden brown!
After cooking, let it cool while preparing the filling.
Filling
Melt the butter in a large bowl until smooth.
Add the icing sugar, ground almonds and egg yolks and mix with a spatula until all combined.
Clean the jam, mix it in a separate bowl and spread it over the cooked rice.
Complete the correct pieces.
Sprinkle over the toasted almonds and bake in the oven for 30-35 minutes or until the center is very soft. After cooking, let it cool completely.
Top
Bakewell Once the bread has cooled, carefully remove it from the pan.
Mix the powdered sugar and water, spoon by spoon, until it becomes a smooth paste. Cast a shadow over the pot.
Sprinkle with toasted almonds and/or freeze dried bacon if desired!
Note
You can use store-bought cookies if you wish; Just follow one step online.
You can use any flavor you want!
It can be stored in the refrigerator for a maximum of 3 days.
It’s best served this way, but you can also serve it with custard, cream or a dollop of ice cream!
I use a box full of space!